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November 18, 2008

Chicken Xacuti

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Region : Goa
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Recipe
 

Ingredients : 

 

 

Chicken

-

1kg

Ghee

-

6tbs

Onions

-

10nos

Coconuts

-

2nos

Lime

-

2nos

For Masala :

 

 

Coriander seeds

-

2tbs

Peppercorns

-

5nos

Dry red chillies

-

15nos

Turmeric powder

-

1/2"piece

Cloves

-

6nos

Cinnamon

-

1/2"piece

Cumin seeds

-

1/2tsp

Garlic

-

6flakes

Star anise

- 1-2nos

Caraway seeds

- 1/2tsp

Cardamom

- 2nos

Aniseed

- 1/2tsp
Poppy seed (khuskhus) - 1tbs
  Popular Tags:
   Lime,   Coconut,   Onion,  



 

Method of Preparation :

Grate the two coconuts separately. Take first (thick) and second (thin) extract of milk from one grated coconut by adding water and keep it aside. 

Roast the other grated coconut with two sliced onions in a pan with a little ghee, until the coconut is pale brown. Then grind it finely and keep aside.

Roast the ingredients for masala in 1-2tbs of ghee and grind well. 

Heat the remaining ghee. Chop four onions and fry it in ghee till light brown. Add chicken, turn over on all sides till brown. Add the ground masala, fry for a minute. Add salt and second extract of coconut milk. Cook until chicken is tender. 

Cut the remaining onions into quarters and add it to the chicken along with the coconut-onion paste kept aside. Simmer for a few minutes and then add the first extract of coconut milk. Add salt if required. Keep on a slow fire until the sauce has thickened. 

Sprinkle limejuice over the xacuti before serving.

 
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