Friday, 22 May 2015

Chicken Xacuti

I recently enjoyed a very sun kissed holiday in Goa. I love Goa, and although I've been there often, every trip is fun and relaxing. You got to love the food in Goa; the Goan sausages, the fish recheado, the balchao, chicken cafreal. I go completely ga ga over the curries and seafood. This trip to Goa had a very simple agenda: Eat, drink, beach, repeat!!!! and repeat I did. And hush, don't you dare talk about calories now.

Knowing my insatiable need to buy recipe books, I couldn't help but spot this lovely quaint book store that had the cookery book section on sale!!!. It just made my already memorable holiday perfect. I spent an hour looking through crowded shelves of books, sinking my eyes into delicious recipes beckoning me to pick up every book I saw. Sigh........ I did finally settle on these.

My bed side table's crowded with these now and my post its rapidly disappearing, with me marking so many recipes to try.

The foodie on duty (aka hubby) and I, spent a part of our holiday at this lovely Portuguese styled guest house. It was beautiful, cozy, elegant, luxurious, all in one. The kitchen was open all day and I indulged in some lovely Goan curries. The chef at the  guest house awed me with this heavenly version of Chicken Xacuti . Better still, he was generous in letting me watch him make this curry and share his recipe with me.

Xacuti by the way is not  Zakuti, but sha-coo-thee. This recipe is a  simplified version of Xacuti ; simple, easy to make and still very yummm. The curry uses grated coconut and sowwie. . . . .  no two ways about that. What gives the curry it's distinct flavour is the coconut that is roasted really well, till it turns a good shade of brown. Roast the coconut on low flame, making sure you don't burn it. This will take a while but is worth it.  The rest of the recipe is simple and the usual.

Chicken Xacuti :


1/2 a coconut, grated

To fry and grind :

1 tbsp oil
1 onion roughly chopped
5 cloves garlic
2 long red chilies
2 green chilies
A bunch of coriander leaves
1 sprig of curry leaves

1 tsp garam masala powder

750 gms chicken, medium pieces
2 tbsp fresh ginger garlic paste

For the curry :

1 tbsp oil
1 onion, chopped.
2 small tomatoes, chopped
Salt to taste
Chopped coriander leaves for garnish

1.  To make the ground masala : In a pan, roast the coconut on low flame, till brown. Let it cool
2. Heat the oil and fry the ingredients that need to be ground.  First fry the onion till soft, then add the garlic, red chilies, green chilies, coriander leaves, curry leaves. Fry till colour changes.
3. Put the coconut and the fried ingredients into a mixie with the garam masala powder and grind to a paste.
4. Mix the chicken with the ginger garlic paste and a bit of salt.
5. To make the curry: Heat oil, fry the onions till brown. Add tomatoes, fry till softened.
6. Add the chicken. Fry for about 5 mins.
7. Add the ground paste. Add water to the mixie and add this masala water to the curry.
8. Check salt. Cook till the chicken is done.
9. Garnish with coriander leaves and serve hot with rice.


  1. It seems delicious. I had started hungry... :D

    1. It is delicious. Love this curry. :)

  2. Hello there Rona

    You have a great blog with some great recipes and awesome photography. I am reaching out to you from a social platform for Indian/Desi food lovers. It is a community of hundreds of food bloggers with thousands of recipes and counting. You might find some fellow bloggers from India and abroad as well on our platform.

    The current services are just a beginning and we will be adding additional functionalities that will truly make this a global platform for Indian food.

    We hope you like what we are presenting and would join our growing community of Indian food lovers. Don’t wait - join today. Our facebook page is frequently updated with food related news and exciting recipes so stay connected via facebook as well.

    If you face any challenges in registering please contact us at

    Thank you and looking forward to having you as part of itsPotluck community.

    Please ignore this email if you are already a member.