Chicken Xacuti (pronounced Sha-Koo-Tee) is a complex, aromatic chicken curry unique to the state of Goa.⁴ It stands out from other Indian curries due to its distinctive blend of roasted spices (especially star anise, nutmeg, and poppy seeds) and a rich, toasted coconut base.

Prep Time	Cook Time	Serves
20 minutes	1 hour	4-6

Part A: Ingredients

• Meat: 2 lbs Bone-in Chicken pieces (thighs and drumsticks).
• Spice Roasting: 1/2 cup Fresh Coconut (shredded), 2 Tbsp Poppy Seeds, 1 Star Anise, 1-inch Cinnamon stick, 4 Cloves, 1/2 blade Nutmeg, 8 Dried Red Chilies, 1 tsp Black Peppercorns.
• Aromatics/Liquid: 2 Tbsp Oil or Ghee, 2 medium Onions (finely sliced), 4 cloves Garlic, 1 inch Ginger, 2 cups Chicken Stock, 1 Tbsp Tamarind Paste (or lime juice).

Part B: Instructions

Step 1: Toast and Grind the Xacuti Masala

1. In a dry skillet over medium heat, toast the shredded coconut until golden brown and fragrant (3-5 minutes). Set aside.
2. In the same skillet, dry-roast all the whole spices (poppy seeds, star anise, cinnamon, cloves, nutmeg, chilies, peppercorns) for 2 minutes until fragrant.
3. Grind the roasted spices, toasted coconut, garlic, and ginger with a little water into a very smooth, fragrant paste.

Step 2: Sauté Aromatics and Meat

1. Heat the oil/ghee in a large pot or Dutch oven. Add the sliced onions and sauté for 8-10 minutes until deeply golden brown.
2. Add the chicken pieces and sear for 5 minutes until lightly browned.

Step 3: Build and Simmer the Curry

1. Stir in the prepared Xacuti spice paste and cook for 3-5 minutes, allowing the paste to coat the chicken and release its oil.
2. Pour in the chicken stock and the tamarind paste. Bring the curry to a boil.
3. Reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is tender and the sauce is thick and rich.

Step 4: Serve

• Taste and adjust the salt and tanginess (add more tamarind or lime juice if needed).
• Serve the Chicken Xacuti hot with Goan rice or pao (bread).⁵