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.
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.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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