Goan Xacutti with Coconut Chutney

A rich, tangy curry from Goa, India...

20 minutes

1 hour 10 minutes

4/5

In stock
£3.25

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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.

Recipe

20 minutes

1 hour 10 minutes

4/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Origin

Popular Style

Indian

Country

India

  • 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
  • 1 lemon
  • 2 tsp sugar
  • 25g desiccated coconut
  • 2 tbsp tomato puree
  • 200ml full fat coconut milk
  • Rice to serve
  • Large lidded pan
  • Blender
  • Mixing bowl

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