Goan Xacuti with Coconut Rice

Goan Xacuti with Coconut Rice

5/5 from 2 Customers
£3.35
Sorry this item is currently out of stock
SKU
2-kit-xac0424
Sorry this item is currently out of stock

Xacuti (pronounced sha-koo-tee) is a dish from the Indian state of Goa, historically eaten to rid the paddy field workers of colds during the wet monsoon season, as the spices in the curry were believed to have medicinal properties. The mix of roasted spices and vinegar in the sauce is specific to Goan cuisine - a legacy of Portuguese settlers - and those rich, tangy flavours are delicious combined with the mild, sweet coconut rice on the side.  
 
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Xacuti (pronounced sha-koo-tee) is a dish from the Indian state of Goa, historically eaten to rid the paddy field workers of colds during the wet monsoon season, as the spices in the curry were believed to have medicinal properties. The mix of roasted spices and vinegar in the sauce is specific to Goan cuisine - a legacy of Portuguese settlers - and those rich, tangy flavours are delicious combined with the mild, sweet coconut rice on the side.  

This kit contains the recipe and all of the spice blends needed to cook the different components of the meal - all you need to do is add a few fresh ingredients and follow the simple steps!
Serves: 4
Heat Rating: 3/5
Prep time: 15 mins
Cooking Time: 1 hr 10 mins
More Information
Description

Xacuti (pronounced sha-koo-tee) is a dish from the Indian state of Goa, historically eaten to rid the paddy field workers of colds during the wet monsoon season, as the spices in the curry were believed to have medicinal properties. The mix of roasted spices and vinegar in the sauce is specific to Goan cuisine - a legacy of Portuguese settlers - and those rich, tangy flavours are delicious combined with the mild, sweet coconut rice on the side.  

Spices Included
  • Marinade Blend: turmeric, coriander, Kashmiri chilli, cumin
  • Rice Spices: brown MUSTARD, cumin, curry leaf, nigella, fenugreek
  • Xacuti Blend: white poppy, cumin, coriander, turmeric, Kashmiri chilli, cayenne chilli, tamarind (tamarind and cornstarch), black pepper, fennel, star anise, mace, cloves

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Shopping List
  • 500g diced chicken (thighs are best) or use baby potatoes for a veg version
  • 1 onion
  • 2 cloves of garlic
  • Fresh ginger
  • 2 tbsp tomato puree
  • 30g desiccated coconut
  • 50g cashew nuts or flaked almonds
  • 200ml coconut milk (full fat is best)
  • 3 tbsp vinegar (white wine or cider vinegar is best)
  • 300g basmati or long grain rice
Equipment Needed
  • Blender
  • Large saucepan
  • Medium saucepan

Product Rating (2):

5/5

This recipe was typical of The Spicery - straight forward and delicious. It was certainly spicey and deserving of the 3 chilli indicator. Once again I followed the instructions to the letter and the flavours all came together perfectly.

Thanks for your brilliant feedback! Easy to make and delicious - it's a double thumbs up from us!

5/5

Goan X was delicious. Perfect balance or richness with tang of vinegar. The Coconut rice was excellent - very authentic coconut rice with added something. Just wish I knew all the spices. Will be ordering it again. P.S. I never normally review food but it is certainly worth it !

It's great to hear how much you enjoyed this rich and tangy dish - we're so pleased that you found it so delicious that it deserved a review, thank you!

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