The Best Chicken Xacuti Recipe to Satisfy Your Cravings

Chicken xacuti is a popular south Indian dish made with aromatic chicken pieces stewed in spicy coconut gravy. This Goan style chicken xacuti recipe uses chicken on the bone stewed for hours with spices and fresh coconut to produce a rich, intensely flavorful curry.

Ingredients

1 whole chicken (2 to 2 1/2 pounds), cut into 8 pieces
1 teaspoon turmeric powder
3 tablespoons coconut oil
2 teaspoons mustard seeds
2 teaspoons cumin seeds
8 to 10 curry leaves
2 sticks cinnamon
2 bay leaves
2 teaspoons kasoori methi
1 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds
1 teaspoon black peppercorns
6 cloves of garlic, minced
1 (1 inch) piece of ginger, minced
1 medium onion, diced
2 teaspoons chili powder
1 1/2 teaspoons garam masala
1/4 teaspoon asafoetida
1 large tomato, diced
4 cups coconut milk
salt to taste

Instructions

Wash the chicken pieces and pat them dry with paper towels. Sprinkle with the turmeric powder and set aside.

In a large skillet or saucepan over medium-high heat, heat the coconut oil. Add the mustard seeds, cumin seeds, curry leaves, cinnamon sticks, bay leaves, kasoori methi, fenugreek seeds, fennel seeds and black peppercorns. Cook until the spices begin to crackle.

Add the minced garlic, ginger and onions. Cook until the onions turn translucent , about 3 to 4 minutes.

Stir in the chili powder, garam masala, and asafoetida. Cook for 30 seconds until fragrant.

Add the chicken pieces and coat well with the spice mix. Cook until the chicken is browned on all sides, about 5 minutes.

Stir in the diced tomato and cook until most of the moisture has evaporated, about 3 to 4 minutes.

Pour in the coconut milk and 4 cups of water. Season with salt.

Bring to a boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chicken is very tender and the sauce is thickened, about 1 1/2 to 2 hours.

Ladle into bowls and serve warm with rice or naan bread.

Tips:

• For optimal flavor, it’s best cook the chicken xacuti a day ahead. The spices will have time to infuse into the chicken and the sauce will thicken as it refrigerates. Reheat gently before serving.

• After the long simmer, if the sauce seems too runny, remove the lid and increase the heat to medium-high. Simmer vigorously until thickened to your desired consistency.

• Add more coconut milk if needed to achieve your preferred sauce consistency. The xacuti should have a thick but pourable sauce.

• Bone-in, skin-on chicken pieces are best for this dish as the bones add flavor to the sauce and the skin helps prevent the chicken from drying out during the long simmer.

• Store leftover chicken xacuti in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.

I hope you enjoy this recipe for an authentic and flavorful chicken xacuti! The slow simmer results in succulent chicken and a richly coconutty sauce that is perfect with fluffy basmati rice and chapatis.