Xacuti, pronounced sha-coo-tee, is one of Goa's most complex curries, made by both Hindu and Catholic communities. Its name comes from the Portuguese chacuti, and the dish is famous for its gravy of grated coconut roasted until dark with a large number of whole spices, including poppy seeds, star anise, nutmeg, mace and cloves.
The flavour is deep, nutty and aromatic, with a warm spiciness rather than sharp heat. The roasted coconut gives a dark brown colour and a slightly smoky richness, while the spices layer sweetness and fragrance. Chicken on the bone is most common, though mutton xacuti is equally popular. Prawn versions exist too.
Xacuti is a feast dish, served at weddings and festivals and made at home on Sundays. It is eaten with pao, sannas or rice, and like most Goan curries it tastes better the next day. Leftover xacuti is often eaten with bread for breakfast the next morning. Mutton takes longer but is worth it.
At a glance
| Region | Goa |
|---|---|
| Cuisine | Goan |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 30 minutes |
| Cook time | 50 minutes |
| Total time | 80 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Hard |
| Gluten-free | Yes |
| Key ingredients | chicken / coconut / poppy seeds / star anise |
Ingredients
For the marinade
- 750 g chicken on the bone, curry cut
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1 tsp salt
For the xacuti masala
- 1 1/2 cups freshly grated coconut
- 8 dried Kashmiri chillies
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tbsp poppy seeds
- 6 cloves
- 1 inch cinnamon
- 2 star anise
- 4 green cardamoms
- 1/4 nutmeg, grated
- 2 blades mace
- 1/2 tsp fenugreek seeds
For the curry
- 3 tbsp oil
- 2 onions, finely chopped
- 1 tomato, chopped
- 1 tbsp tamarind pulp
- 2 cups hot water
- Salt to taste
- 2 tbsp chopped coriander
Method
- Marinate the chicken with ginger-garlic paste, turmeric and salt for 30 minutes.
- Dry roast the whole spices and chillies on low heat for 3-4 minutes until fragrant and slightly darker. Remove.
- Roast the coconut in the same pan on medium-low for 8-10 minutes, stirring constantly, until evenly dark golden brown.
- Grind the roasted spices and coconut with about 1 cup water to a fine, smooth paste.
- Heat oil in a heavy pot on medium. Cook the onions for 8-10 minutes until golden brown. Add tomato and cook for 3 minutes until soft.
- Add the chicken and fry on medium-high for 5 minutes until lightly browned.
- Add the ground masala and fry for 5 minutes, stirring often, until it darkens and the oil separates.
- Pour in hot water, add tamarind and salt, and simmer covered on low for 25 minutes until the chicken is tender and the gravy is thick. Garnish with coriander.
Tips
- Roast the coconut slowly and evenly; it gives xacuti its colour and depth.
- Poppy seeds should be roasted lightly; they burn very fast.
- If the gravy is too thick, add hot water to adjust.
Serve with
Goan pao, sannas or steamed rice.