Goan cuisine is one of my favourites. It has very interesting flavours and makes use of some great seafood and produce from the region. Also, it has influence from Maharashtrian, Konkani (thanks to the geographical proximity) and Portuguese cuisines (thanks to the centuries of Portuguese colonial rule).
One of my personal favourites amongst Goan delicacies is a Xacuti, a spicy, coconut based gravy; which can be made with chicken, fish or vegetables. I had previously only eaten this dish twice in Goa on the famous shacks of Calangute and absolutely loved it. I craved for it back here in Pune but didn’t know how to cook.
I then found a recipe on one of the online Foodie groups that I am a member of, but the recipe made use of a readymade spice paste that I didn’t find in Pune. Then came savior, Amba. Amba, a former labmate and a very passionate foodie herself is basically from Goa and she and her mom make some finger-licking Goan delicacies. So this is a recipe that I took from Amba and it turned out pretty yum.
Ingredients:
Chicken and the Marinate:
1kg chicken on the bone, cut into 1 ½ x 1 ½ inch pieces,
Juice of 1 lemon
12-14 cloves of garlic,
1 inch piece of ginger
3 green chillies
Handful of coriander leaves (chopped)
For the spice mix (dry masala):
5-6 black peppercorns,
5 cloves,
6 dried red chillies (depends on how hot they are and how spicy you want your curry)
1 inch piece of cinnamon,
1 star anise,
1 black cardamom pod (badi elaichi)
2tsp coriander seeds.
For the gravy:
2 big onions sliced and 1 medium onion finely chopped,
1 cup of fresh grated coconut,
1 tsp poppy seeds (khaskhas or poshto),
2 tomatoes, finely chopped,
1 cup of thick coconut milk,
Turmeric,
Salt to taste,
Refined oil,
Coriander leaves, finely chopped for garnish.
Method:
Marination:
Spice mix:
Gravy base:
The chicken:
Mouthwatering recipe. Thank for sharing this. My favorite.
Simon
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Thank you very much..If you try it out, please let me know if you like it 🙂
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