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Goan Xacuti with Coconut Rice

£3.35
In stock
SKU
2-kit-xac0424
In 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.  

Serves: 4
Heat Rating: 3/5
Prep time: 15 mins
Cooking Time: 1 hr 10 mins
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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

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Goan Xacuti with Coconut Rice

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