GOAN CHICKEN XACUTI

Goan Chicken Xacuti image

Yummy Goa chicken specialty...relished by all alike! Garnish with cilantro leaves and serve hot with boiled rice or bread.

Provided by dVOKDAqueen

Time 45m

Yield 3

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil, divided
1 cup grated fresh coconut
4 peppers dried red chile peppers
2 (1 inch) pieces cinnamon stick
6 whole cloves
4 each star anise
2 tablespoons poppy seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon ground turmeric
4 cloves garlic, minced
2 medium onions, chopped
1 ¾ pounds skinless, boneless chicken breasts, cut into small pieces
2 cups water
salt to taste
1 tablespoon tamarind pulp
1 tablespoon grated nutmeg

Steps:

Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

Nutrition Facts : Calories 555.8 calories, Carbohydrate 24.7 g, Cholesterol 150.7 mg, Fat 24.8 g, Fiber 8.6 g, Protein 59.6 g, SaturatedFat 11.5 g, Sodium 160.7 mg, Sugar 6.5 g