Spicy Chicken Xacuti Curry
- 750 grams Chicken
- 1/2 teaspoon Turmeric
- 1 teaspoon Salt
- 1 teaspoon Kashmiri chilli powder
- 1/2 teaspoon Pepper powder
- 1 tablespoon Virgin coconut oil
- 1 Onion ((Big and chopped))
- 1 cup Freshly grated coconut
- 25 grams Kashmiri dried red chillies
- 15 cloves Garlic
- 2 inch piece Cinnamon
- 10 Cloves
- 1 tablespoon Coriander seeds
- 1/2 tablespoon Cumin
- 1 Star anise
- 1/4 of one Nutmeg
- 1/2 of one Mace
- 1/2 teaspoon Fenugreek
- 1 big or 2 medium Onions ((chopped))
- 2 lemon sized ballss Tamarind ((Soaked in water()
- 1 cup Water or fresh chicken stock
Wash and pat dry chicken. Rub with salt, turmeric, pepper powder, Kashmiri chilli powder and oil. Keep it aside for a minimum of 15 minutes.
Heat a heavy bottom pan, add 1 tbsp of oil. Add chopped onions, saute until light brown. Keep aside.
In the same pan, now add coconut and fry on medium flame until golden brown. Keep aside.
Now dry roast the rest of the spices mentioned under xacuti paste. Heat the spices until warm and it releases the oil and aroma. Keep aside.
Grind the spices along with sauteed onions and fried coconut to a fine paste.
Now heat the pan, add few tbsp of oil, add chopped onion. Saute until it starts to change colour. Add marinated chicken and toss on high flame until its browned.
Now add ground xacuti paste and fry for 8-10 minutes.
Now add water or fresh chicken stock. Soak tamarind in water for 10 minutes. Squeeze tamarind and strain and add the tamarind water.
Simmer for 10-15 minutes, stirring occasionally. Cook covered until chicken is tender and has absorbed all the flavours.
Adjust salt and add more water if needed. Rest for 10 minutes and serve warm.
Xacuti paste - Can be prepared ahead and stored in the fridge in a a clean and dry jar for upto 3 days.
Fresh chicken stock - Adds more flavour to the curry base. Add no more than 1 cup to the curry base. If you need more gravy, add water.
Chicken - Chicken pieces with bones are preferred for this recipe like chicken thighs, wings and bones. Chicken breast pieces can be avoided (optional).
Garlic - Indian garlic is preferred for its flavour.
Tamarind - Adjust the amount of tamarind used according to the sourness needed.
Kashmiri red chillies - You can increase the amount upto 30 grams for really spicy dish. Reduce the amount to 20 grams if you need it less spicy. Kashmiri red chillies give the colour to the gravy.
Coconut - Pulse the grated coconut once in the mixer before frying them for even frying. Pulsing it makes the coconut shavings even sized so that it browns evenly.