Goan Chicken Xacuti Recipe: Chicken Xacuti is an iconic coconut-based chicken curry that is an integral part of all festive and celebratory occasions in Goan households, both Christian and Hindu.
Just like chicken cafreal, prawn balchao, sorpotel, and bebinca, all traditional Goan favourites, chicken xacuti (or chicken shagoti) captures the lush tropical essence and natural bounty of India’s Konkan coast. It also exemplifies the happy marriage of local food traditions and Portuguese influences that is the hallmark of Goan cuisine.
This Chicken Xacuti recipe results in a classic dish that is Goan cuisine at its finest. It is a masterful blend of various spices and aromatics, all balanced beautifully, in a delicious coconut gravy that is rich, luscious, and intensely flavourful.
Chicken Xacuti requires some time and effort because whole spices are slowly dry roasted till aromatic and then ground. But the end result is definitely worth the prep. You will love this lip-smacking chicken xacuti curry with its juicy, moist, and succulent chicken, cooked in an aromatic gravy packed with complex flavours.
The word xacuti—pronounced shagoti, shakuti, sha-cu-tea, sha-koo-tee, or saaguti—is derived from the Portuguese word chacuti.
Chicken Xacuti, or chicken shagoti, or kombdi shagoti, as it is commonly known in Goa, is said to be a pre-Portuguese dish, consisting of a stew of chicken, or mutton in case of mutton xacuti, cooked with ingredients indigenous to the Konkan coast like pepper, coconut, tamarind, and mace. Some people trace its origin to Harmal (now Arambol village) in Pernem taluka of Goa. Here fisherman evidently used to cook fish or chicken in a gravy that was typically flavoured with local spices like black pepper, chilli, turmeric, onion, nutmeg, cinnamon, and clove. Others say chicken shakuti was made by the Thovoi (mason) community of Goa long before the Portuguese arrived.
Whatever the history of the dish may be, today both Goan Hindus and Goan Christians have their own chicken xacuti recipes in their distinctive ways with minor variations.
Traditionally, the vinegar used in chicken xacuti is Goan coconut vinegar, also known as toddy vinegar, and adds great flavour to the dish. Do try and procure it if you can – it’s well worth the effort.
Every family has its own favourite version. Some add potatoes, while others wouldn’t dream of it.
For best results, make sure to grind the whole spices to a very fine powder, either in a spice / coffee grinder or in a mortar and pestle.
The xacuti paste is the heart of the dish, imparting depth and flavour to the gravy.The xacuti gravy can be used to cook mutton, lamb, prawn, crab, and clam. Vegetarians can use the same gravy to cook a variety of vegetables, as well as paneer xacuti and soya xacuti.
Garnish with coriander leaves and juliennes of fresh coconut just before serving.
Serve chicken xacuti with Goan red rice or basmati rice. Or mop up the gravy with Goan staples like pao or poi / poee, katricho pao (scissored bread, akin to ciabatta), undo (a thick pao), tandlachi bhakri (rice flour roti), and bun. Our Goan chicken xacuti also tastes great with idli, dosa, roti, and phulka.
Wash chicken xacuti down with sol kadhi, a pink drink of coconut milk flavoured with kokum, with its sweet–sour taste. And you have a perfectly satisfying meal.
Learn how to make chicken xacuti with our step by step Goan Chicken Xacuti recipe video.
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