Chicken Xacuti

Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.

Indian cuisine doesn’t use flour or cornstarch for thickening, rather it relies on such things as ground nuts or, in this case, ground dried coconut. Chicken Xacuti is naturally gluten-free and paleo.

With layer upon layer of flavors, you are sure to enjoy this wonderful Goan dish!

Ingredients

• 1½ pounds diced chicken (dark meat yields the most flavor)
• 3 tablespoons coconut oil
• 2 yellow onions, chopped
• 1½ cups chicken broth
• 1 tablespoon tamarind
• 1 teaspoon salt
• ¼ cup chopped cilantro
• For the Masala Paste:
• 1 cup shredded dried coconut, toasted in a dry skillet until lightly browned
• 4 dried red chilies, seeds removed and broken into pieces
• 1 teaspoon cumin seeds
• 1½ tablespoons coriander seeds
• 10 black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon carom (ajwain) seeds
• 1 tablespoon poppy seeds
• 6 whole cloves
• 2 inch piece cinnamon stick
• 4 wholestar anise
• ½ teaspoon ground turmeric
• ¼ teaspoon ground mace
• ¼ teaspoon ground nutmeg
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger

Instructions
First make the masala paste: Place all of the spices in a small, dry skillet over medium heat and toast until fragrant, 4-5 minutes. Do not burn them or they will be bitter. Let them cool completely and then grind them to a powder in a spice grinder. Place the ground spices in a small food processor along with the toasted coconut, garlic, ginger and some oil and process to a smooth paste. Set aside until ready to use.

In a large skillet, heat the coconut oil over medium and add the onions. Cook until caramelized and nicely browned, 15-20 minutes. Add the chicken and cook until no longer pink. Add the masala paste and the tamarind and cook for a couple more minutes. Add the chicken broth and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, stirring occasionally. Add the cilantro and salt to taste.
Serve with steamed jasmine or basmati rice and/or some fresh Indian flatbread.