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Xacutti chicken

Recipe by Bart Beek

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Also known as Sha-kooti, this very fragrant and tender chicken curry is made with a spicy masala mix. Always served with steamed basmati rice and perhaps a side dish of dal (flavoured lentils). It is a specialty from the west coast Indian state of Goa and is delicious served with a spoon of the southern Indian tomato relish kasoundi.

Ingredients

6 chicken thighs
2 medium brown onions (finely diced)
2 tablespoons ghee
2 cloves garlic (crushed)
2 tablespoons grated fresh ginger
4 tablespoons xacutti masala mix (see below)
1 cinnamon stick
4 whole cloves
½ teaspoon turmeric powder
1 cup coconut milk
3 tablespoons tomato puree
1 cup chicken stock
To taste lime juice
To taste salt & ground black pepper
½ cup coriander leaves
½ cup toasted dried coconut

Xacutti Masala Mix

¾ cup desiccated coconut
4 dried kashmiri chillies
1 tablespoon cumin seeds
1 tablespoon coriander seeds
½ teaspoon black peppercorns
½ teaspoon fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
½ teaspoon chilli powder

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Method

Remove any fat and skin from the chicken. Heat a deep heavy based saucepan and add the ghee, stirring until melted.
Fry the garlic and ginger for 1 minute, then add the onions stirring well and cook for several minutes. Add the turmeric, cloves, cinnamon sticks and the Xacutti masala.
Fry together until quite fragrant then add the chicken. When lightly coloured add the coconut milk, tomato puree, stock and cook with a lid on until tender. Season with the lime juice, salt and serve with coriander and rice.

Xacutti Masala Mix

Pan roast the first 9 ingredients until deep golden then grind in a food processor. Add in the chilli powder and when cool, place into an air tight jar and refrigerate.

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