Goan Chicken Xacuti
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g chicken thigh fillets, diced
- 50 g desiccated coconut
- 1 tbsp white poppy seeds (posto)
- 6 dried red chillies
- 4 whole cloves
- 1 star anise
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 436 kcal
- Protein
- 37.2 g
- Carbohydrate
- 9.3 g
- of which sugars
- 5.3 g
- Fat
- 27.2 g
- of which saturates
- 9.8 g
- Fibre
- 4.1 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-fry the desiccated coconut, white poppy seeds, dried red chillies, cloves and star anise in a pan for 3 minutes until toasted and fragrant, then grind to a fine powder.
- 2
Heat the vegetable oil in a large pan and cook the chopped onion over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic and ginger and cook for 1 minute, then stir in the ground turmeric and the toasted spice powder.
- 4
Add the chicken and 200ml water, cover and simmer for 20 minutes, stirring occasionally, until cooked through with no pink remaining and the sauce has thickened.
- 5
Scatter with the chopped coriander and serve with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.