Chicken Xacuti Recipe

Published on Friday, October 4, 2019 | Category: Recipes


A Goan delicacy, this spicy chicken curry is made with chicken chunks smothered in spices and a medley of local flavours like coconut, cashews and white poppy seeds. Best enjoyed with steaming rice, this Sri Lankan chicken curry recipe makes for the perfect dinner party dish.

 Serves: 4

Total Cook Time: 1 hour 30 minutes


For the chicken:

  • 800-900 grams of skinned chicken pieces with bone, washed
  • 4 tbsp oil
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • Salt to taste

For the spice paste:

  • 2 tbsp oil
  • 1 cinnamon stick
  • 2 cloves
  • 4 black peppercorns
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 5-6 Kashmiri chillies, stalk and seeds removed
  • 1 medium onion, finely chopped
  • 3 long green chillies, roughly chopped
  • 8 garlic cloves, chopped

For the coconut paste:

  • 2 tbsp Oil
  • 1/4 cup cashew nuts, unsalted
  • 2 tsp white poppy seeds
  • 1/2 cup Unsweetened coconut, grated
  • Water as required


 To prepare the spice paste

  • Heat oil in a pan and add cinnamon stick, cloves, black peppercorns, coriander seeds, cumin seeds and kashmiri chillies.
  • Then, mix in the onion and saute till the onions caramelize. Cool the mixture and grind with a little water.
  • To this, add the green chillies, ginger paste, garlic paste and grind again to a fine consistency. Set aside.

To prepare the coconut paste

  • Heat oil in a pan over medium heat. Add cashew nuts, poppy seeds and coconut and toast until they turn a light golden brown. Cool the mixture and grind with a little water. Set this aside.

To prepare the chicken curry

  • Heat some oil in a pan and bay leaves and saute for about 30 seconds. Add the onions and saute until they turn pale pink and translucent.
  • To this, mix the spice paste and saute, stirring continuously, until it thickens and starts releasing oil.
  • Turn heat to high and add the chicken and mix well in the masala. Add a cup of water, cover the pan and let simmer for about 15 minutes.
  • Then, add the coconut paste, a little water and check for salt. Cook uncovered for another 5 minutes until the chicken is well cooked.
  • Serve hot with bread, rice or roti.