Categories: Recipes

Goan Lunch Special: Chicken Xacuti Curry

Chicken Xacuti is a favourite amongst goans with its rich coconut taste and tropical taste. Although a little long to make, it’ll be worth it!

Also read: Evening Snack Recipe: Gujrati Special Corn Handvo


  • 1 kg chicken
  • 3” ginger piece
  • 10 garlic cloves
  • ½ bunch coriander leaves
  • 1 tsp turmeric powder
  • 4 large onions (two chopped and two sliced)
  • 1 cup grated coconut
  • 4 green chillies
  • 8 Kashmiri chillies
  • 2 cardamom pods
  • a pinch of nutmeg powder
  • 2 tbsp coriander seeds
  • 3 cinnamon sticks
  • ½ tbsp aniseeds (saunf)
  • 1 tbsp poppy seeds
  • 1 mace (javitri)
  • 2 tbsp ghee
  • 4 tbsp oil
  • Salt as required

Also read: Yummy Dessert Recipe: Death By Chocolate Jars


  1. Clean chicken and cut into small pieces. Rub salt and keep aside. Make a paste of ginger, six garlic cloves, coriander leaves and turmeric powder and marinate the chicken with it.
  2. Heat 3 tbsp oil in a frying pan; add the sliced onions and sauté till the onions are soft.
  3. Add the grated coconut and roast for approximately 15 minutes. Cool the mixture and grind it into a paste.
  4. Heat the remaining oil in a separate pan and roast the green chillies lightly. Transfer the ingredients to a plate.
  5. In the same pan, roast the cardamom, nutmeg, coriander seeds and mix in the roasted chillies.
  6. Next, sprinkle a little oil and again roast the cinnamon sticks, aniseeds, poppy seeds and mace very lightly.
  7. Now mix together all the roasted spices along with the coconut mixture to form a fine paste.
  8. In a large pan, melt the ghee and fry the remaining onions and garlic till tender.
  9. Add marinated chicken and cook on high heat for 3-4 minutes or till the water starts to evaporate.
  10. Mix in the coconut paste and cook till the chicken is cooked well.
  11. Adjust the consistency, garnish with coriander leaves and serve hot.

Also read: Evening Snack: Chilli Maggi Recipe

New Woman Team

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