Xacutti (pronounced sha-koo-tee) is a Goan dish that is intense and hot with layers of spice and toasted poppy seeds. Historically it was a dish eaten to rid the paddy field workers of colds during the wet monsoon season, as the spices were believed to have medicinal properties. The star anise, cinnamon and fennel give it a fantastic depth of flavour with a rich tangy heat, best served with plain rice and the cooling coconut chutney.
1 hour 10 minutes
Xacutti Ground Spices: Kashmiri chilli, cumin, black pepper, fennel, turmeric, coriander, ajowan, star anise, nutmeg, cloves, chilli
White Poppy Seeds: white poppy
Chutney Blend: mint, coriander leaf
May contain traces of celery, mustard and sesame Allergens are listed in CAPITALS
8 chicken thighs or drumsticks on the bone (or a mixture of the 2)
1 large red onion
3 cloves of garlic
2 tsp sugar
25g desiccated coconut
2 tbsp tomato puree
200ml full fat coconut milk
Rice to serve
Large lidded pan
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