Ingredients
-
3
-
4
-
1
-
6
-
5
-
1
-
1 1/2
-
10
-
1
-
1
-
-
-
-
-
Directions
Xacuti Chicken,Famous Goan dish, maybe you have eaten this while on your trip to India. Tender chicken in a wonderfully fragrant sauce. This is a medium curry, it could if you like take a little more chilli. If you don’t have tamarind, the use of a quarter of a lemon will do. Sorry; but the photograph doesn’t do the dish justice.,This curry was really quite good and unique. The combination of spices were spot-on, although the texture of the sauce was somewhat off-putting. It just seemed grainy because of the seed husks. Maybe straining the paste before cooking would help? Otherwise, very much enjoyed.,This is a fun dish to do have done variations a few times.Today used a mixture of skin on,bone in and skin off, boned chicken.I needed to run the larder down a bit so used 1tbsp powdered coconut instead of desicated,3 birds eye chillies and a little extra water and some ground almonds,fabulous smells in house . served with fennel rice,tarka dahl and mixed vegtable curry.Will be even better warmed up tomorrow
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Steps
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1
Done
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In a Pan, Heat a Tbsp of the Oil and Lightly Fry the Coconut. When Brown Remove from the Heat and Put in Into Your Blender. |
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2
Done
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to the Blender, Add All of the Spices and the Garlic,Add a Little Water, Blend to Make a Smoothish Paste. |
|
3
Done
|
in the Same Pan Heat the Remaining Oil and Fry the Onions Till Well Browned. |
|
4
Done
|
Add the Spice Mix (masala) That You Blended, to the Onions and Fry Till Fragrant. |
|
5
Done
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Add the Chicken and 2 Cups of Water, Stir to Blend All Together. Season With Salt. |
|
6
Done
|
Cover the Pot and Simmer For Approximately 30 Mins Till Chicken Is Tender. |
|
7
Done
|
Stir in the Nutmeg. Adjust Seasoning to Your Taste. |
|
8
Done
|
Serve Hot With a Rice Dish, and, a Vegetable Curry. |
