Spicy Indian Chicken Xacuti
A rich and complex chicken stew from Goa, in southwestern India. Made with coconut milk and a wide range of aromatic spices.
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Servings: 4 servings
Calories: 387kcal
Ingredients
- 2 lbs chicken breast
- 2 tsp cornstarch
- 1 Tbsp vegetable oil
- 1 small onion sliced
- 3 cloves garlic minced
- 1 cup water
- ⅔ cup coconut milk
- 3 Tbsp tamarind juice also called tamarind nectar
- 1 roma tomato cored and sliced
- 1 jalapeno pepper cored and diced
Spice Mixture:
- 1 ½ tsp turmeric
- ¼ tsp ground ginger
- 2 ½ tsp Kosher salt
- 1 ½ tsp chili powder
- ½ tsp curry powder
- ½ tsp fenugreek
- ¾ tsp ground coriander
- ½ tsp black pepper cracked
Pod mixture:
- 1 stick cinnamon
- 4 pods cardamom
- 1 pod star anise
Instructions
Make spice mixture:
- In a small bowl place the spices and mix thoroughly.
Pod Pouch:
- First, crush the cardamom pods. Next, cut a rectangular piece of cheesecloth about 12"x 6". Place the star anise, cinnamon stick, and the crushed pods. Fold over a couple of times, and tie on the ends with kitchen twine.
Prepare Chicken Xacuti
- Cut chicken breast into 1" pieces, and place in a glass dish. Sprinkle with cornstarch, then add in the spice mixture, and toss to evenly cover. Place in the refrigerator for about 30 minutes.
- Next, on medium heat, heat oil in a braising pan and add chicken. Cook, for about 5 minutes, turning frequently. Next add the onion and the garlic, and cook for an additional 5 minutes.
- Pour in the water, and allow it to come to a boil, then add the tamarind juice and the coconut milk.
- Toss in the tomatoes and the jalapeno pepper. Add the pod mixture.
- Reduce heat, cover, and cook for an additional 10 minutes.
- Serve with naan bread and basmati rice.
Nutrition
Calories: 387kcal | Carbohydrates: 6g | Protein: 49g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 145mg | Sodium: 1743mg | Potassium: 973mg | Fiber: 1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 3.3mg