Goan Xacuti Chicken White Spice Curry

Method

1. 1

   Marinate the chicken: Rub chicken pieces with turmeric and salt. Marinate 30 minutes.

2. 2

   Roast dried coconut: In a dry pan roast dried coconut on low heat stirring continuously for 5 to 6 minutes until it turns deep golden-brown — almost at the point of burning. Remove immediately. This very dark roasted coconut is the defining characteristic of xacuti — it gives the curry its dark colour and deep, slightly bitter complexity.

3. 3

   Roast poppy seeds: In the same pan roast poppy seeds 1 minute until light golden. Remove.

4. 4

   Roast the whole spices: Add coriander seeds, cumin seeds, black pepper, cloves, cinnamon, star anise, dried red chilli to the dry pan. Roast stirring on low heat for 2 minutes until fragrant. Cool everything completely.

5. 5

   Grind the xacuti paste: Place all the roasted ingredients plus nutmeg, mace, turmeric, garlic and ginger in a mixer. Add 1/4 cup water. Grind for 4 to 5 minutes to an extremely smooth, dark brown-red paste. This grinding step is critical — the paste must be silky smooth.

6. 6

   Heat coconut oil and cook onions: Heat 3 tbsp coconut oil in a heavy pot. Add onions. Cook on medium heat for 12 minutes until deep golden.

7. 7

   Add tomatoes: Add chopped tomatoes. Cook 5 minutes until soft.

8. 8

   Add xacuti paste: Add the ground paste. Cook stirring continuously for 8 minutes on medium heat until the paste cooks through and the oil separates around the edges.

9. 9

   Add chicken and liquid: Add the marinated chicken. Stir to coat. Add 1 cup water and salt. Bring to a boil. Cover and cook on medium-low heat for 35 minutes until the chicken is completely tender.

10. 10

    Finish and serve: Uncover and cook 5 minutes to reduce the gravy slightly. The xacuti should be dark brown, thick and intensely aromatic. Serve with steamed rice or Goan bread.

11. 11

    Note: Xacuti is one of the most technically complex Goan curries — the roasting of each spice separately at the precise right temperature and the long grinding of the paste into a smooth consistency are skills that take practice. The very dark roasted coconut is the signature — it is what makes xacuti visually and flavourally unlike any other coconut curry. Prepared for weddings and feasts in both Hindu and Catholic Goan communities.