Lesley's Goan Chicken Xacuti recipe, July 2023

Goan Chicken Xacuti recipe, Sao Joao/San Juanv special
00:00 Goan Chicken Xacuti, Sao Joao special
00:13 Goan Chicken Xacuti Ingredients
01:17 Xacuti Masala Ingredients
01:54 Preparing the chicken
02:34 Making the Xacuti Masala
04:12 Making thick and thin coconut milk
05:18 Cooking the chicken xacuti
Ingredients:
-1 kilo chicken, cut in curry pieces and washed well
-1 whole coconut, grated (use half a cup to make the xacuti masala, and from the rest, extract thick and thin coconut milk)
-Two onions, sliced
-Garlic, about 10 cloves, chopped or crushed
-Salt, 1 teaspoon for marinating the chicken and 1 teaspoon or more or less to taste, to be added towards the end of cooking.
-Turmeric, i.e. saffron powder, about ½ teaspoon for marinating the chicken and scant ½ teaspoon for the xacuti masala
-Tamarind, two tablespoons of readymade paste, or pulp from one lime-sized ball of dried tamarind
-Oil, three tablespoons, since it’s a special occasion
-Fresh coriander leaves, chopped, for garnish
Xacuti masala ingredients:
-Grated coconut
-Coriander seeds, 1 teaspoon
-Cumin seeds, 1 teaspoon
-Mustard seeds, 1 teaspoon
-Poppy seeds, 1 teaspoon
-Cinnamon, 2 inches
-Cloves, 5
-Peppercorns, 15
-Bedgi/Byadgi chillies, 2
-Ginger 2 inches
-Green cardamoms, 5
Note: We use normal household teaspoons and tablespoons, not the measuring ones
Method:
-Wash 1 kilo of curry cut chicken very well.
-Lightly salt the chicken with 1 teaspoon of salt and an equal amount of turmeric/saffron powder. Mix this well into the chicken pieces and set aside to rest while making the xacuti masala.
-Start the xacuti masala by roasting half a cup of grated coconut on a low flame. Stir the coconut constantly so that it gets roasted evenly. Once it’s nice and brown, set it aside while roasting the whole spices
-Put the same pan back on a low flame and toast the chillies, mustard, poppy, coriander and cumin seeds, cinnamon sticks, peppercorns, cloves and a scant half teaspoon of turmeric powder, stirring constantly over a low flame, till they crisp up. You can also add green cardamom seeds if you prefer to add this at the masala stage. I add the cardamoms whole after adding the thin coconut milk.
-Grind the roasted spices along with the roasted coconut and fresh ginger into a smooth paste. Add water as needed to grind. We used about half a cup of coconut and ultimately nearly a cup of water to grind the masala. Your golden xacuti masala is ready
-Make thick and thin coconut milk with the remainder of the scraped coconut
-Slice the onions and crush the garlic
-Prepare tamarind paste
-Heat 2-3 tablespoons of oil and brown the onions and garlic
-Once the onions and garlic are nicely brown, fry the xacuti masala for about five minutes on medium to high flame. Keep stirring.
-When the masala is bubbling hot, add the chicken. Nicely mix the chicken with the masala. Chicken should be completely coated with the masala
-Cook, stirring, on high flame till the chicken has changed colour, about 5 minutes
-Turn the flame down and add the thin coconut milk. Stir, cover and cook on a low flame for about 15 minutes
-When the chicken is almost done, add the tamarind paste
-Once the chicken is fully cooked and tender, add thick coconut milk till you get the consistency you want. Note that, if cooking ahead of time, the chicken will absorb some of the gravy.
-Check salt and adjust
-Serve the xacuti garnished with chopped fresh coriander and some shredded coconut
Enjoy la vida Goa!
Music:
Megan Wofford / Simplicity, Minor Emotions, Fresh Perspective, Stepping Stones / courtesy of www.epidemicsound.com
#goa #goanfood #xacuti #chickencurry #goanrecipes #howtocook #4k #hires

[@niketkuvalekar3505]

Thanx a lot ,Lesley ❤👍

[@lesleyingoa]

Enjoy!

[@jonathanarul3696]

It's yummy 😋

[@lesleyingoa]

Thank you 😋

[@JulieFernandes-uj9rt]

Top channel on the you tube 😊😊😊😊

[@tazzahawwa]

I am a Goan You Tuber in Europe and I love this Channel.

[@lesleyingoa]

Thanks so much for your comment and support

[@vaibhavdinkarmardhekar]

Thanks a lot for sharing this with us! 🙏

[@lesleyingoa]

Thank you for your kind comment 🤗

[@sebastianfigueiredo6499]

Thanks Leslie, for giving a detailed information as to how to prepare a traditional goan dish :Goan xacuti chicken masala. Thanks for taking your time to show how its done step by step 🎉 keep up the good work. "DEV BOREM KARUM". God be with you.🙏

[@lesleyingoa]

Thanks Sebastian, because of requests from viewers like you, we could show our simple recipes. God bless you

[@anupamasanjaynair5445]

Superb… will try this recipe … thanks for sharing…❤

[@lesleyingoa]

Hope you enjoy. Thanks for liking

[@BruceDSouza]

Thank you for this delicious recipe 😊

[@lesleyingoa]

most welcome 🤗

[@EatwithCelisa]

Delicious and easy recipe. Thanks.

[@lesleyingoa]

Thanks for liking

[@xavierferrao2938]

Mouth watering ❤😊

[@lesleyingoa]

Thanks a lot 😊

[@shaktigulabani3979]

Awesome 👌

[@lesleyingoa]

Thanks 🤗

[@agnesnoronha8717]

Good to see ur recipe blog.... Well explained....keep it up 😊

[@lesleyingoa]

Thank you so much 🙂

[@JulieFernandes-uj9rt]

Beautiful vlog 😊😊😊😊😊😊😊

[@christinaaranha5114]

Superb👌

[@lesleyingoa]

Thanks very much 🤗

[@tanishadcosta6644]

.. it looks so yummy❤❤

[@lesleyingoa]

Thank you 😋

[@JulieFernandes-uj9rt]

Wow delicious xacuti😊😊😊😊😊

[@lesleyingoa]

Thanks a lot 🤗

[@maheshdhaimode441]

Very good👍👍👍

[@lesleyingoa]

Thanks for the visit

[@jaihind9966]

I am native of Goa from mapusa

[@mimz9761]

thank you for a beautiful recipe, can i use canned coconut milk with the spices as well? thank you again

[@lesleyingoa]

Hi I don’t think canned coconut milk will do for a xacuti but it will make a tasty chicken curry for sure

[@mimz9761]

@@lesleyingoa thank you so much!

[@sonianazareth9301]

Yummy yummy chicken xauti❤❤

[@lesleyingoa]

Thank you so much

[@wilsonmartis8311]

Much needed...wife know to hog...I'll be making it right now

[@JulieFernandes-uj9rt]

Guys give lots of comments to this channel 😊😊😊😊😊

[@junecarvalho828]

Thanks for the detailed recipe and demo. Star anise not required?

[@lesleyingoa]

There will always be small variations between everyone's xacuti but it's flavour comes from dried spices, not chillies, so why not star anise. You can add few petals

[@umaambe4393]

Today I will make

[@jayurod7338]

Hi Leslie Maria
GRT guys doing a fatabulous job
Now do tell m how I a Puneite can avail of authentic Goa vinegar
Nd d cost too

[@esperancafernandes3608]

I have to tell you, saffron is not turmeric. They come from different plants. Turmeric is a rhizome, or root, while saffron comes from a flower. Accordingly, saffron has a lighter and more floral flavor than turmeric, which is much more bitter and earthy. I must say you have such brilliant friends to help you cook. That's what I call true friends.

[@lesleyingoa]

Everybody knows these basic facts. Turmeric is widely called saffron powder here and we will continue to call it that

[@pauldsouza3622]

Lesley wish there was smellavision

[@ingrids1991]

I am from Tivim and I’d like to recommend one of the best restaurants in this area for Goan food is “Spice Goa”
Please do put this on your list of restaurants to try out; you will not be disappointed! The address : No. 3 Satt Adhar Complex, Mumbai Goa Hwy Junction near Karaswada, Mapusa, Goa.

[@lesleyingoa]

Hi Ingrid, will definitely cover Spice Goa. Have eaten the food many times. My Bombay friends who holiday in Siolim, are also big fans of Spice Goa. Will go sometime along with my camera