Showing posts with label Goan. Show all posts
Showing posts with label Goan. Show all posts

Aug 7, 2017

Murgh Xacuti (Goan Spiced Chicken)

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconot, simple, spicy, xacuti, murgh,

Pronounced 'sha-koo-tee,' this spicy chicken recipe comes from the tropical shores of Goa. A truly classic dish that can be found in almost all restaurants dotting the beaches, towns, and villages. Featuring a savory blend of rich coconut milk, hot red chilis, and aromatic spices- it's best served with steamed rice and mango chutney. 

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

This recipe is adapted from the book Recipes from an Indian Kitchen by Parragon Books Ltd. I bought this book in Delhi's IGIA duty-free shopping area on a bargain table for about $6. I've since seen it in Target stores in Florida as well as on Amazon. It's a great cookbook for the price with 100 recipes from all across India. Most of the recipes seem to be restaurant versions of regional dishes rather than from an Indian's home kitchen. It is very well written, easy enough for beginners, and all recipes are accompanied by beautiful photographs.  

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

I have made a few changes my adaption of this recipe. The original instructions called for 600g of boneless and skinless chicken pieces. I've upped the quantity of chicken to 1 kg/2.2lbs and use bone-in chicken as it's more authentic. Since I increased the quantity of chicken I increased the amount of spices accordingly. The amounts of coconut milk and water were generous to begin with so I left them the same. The recipe called for whole dried red chilis to be ground but of course I changed them to Kashmiri mirch as per my Kashmiri clan's preferences. The recipe also called for the whole spices to be dry roasted before grinding. I didn't do that. I don't think the dry roasting is a necessary step when then spices are going to be fried and then simmered with the chicken anyway. It is my understanding that dry roasting the spices is only necessary in humid climates to facilitate grinding. (You can read my diatribe on why I don't dry roasting spices here.) I think I added a bit of ginger paste to the base too. That's because ginger is good for you, I love it's lemony flavor,  and most other Xacuti recipes I've perused online include it too. Anyway, this is a really easy and really delicious South Indian style chicken curry. If you're new to making curries or a seasoned pro - I'm sure you'll enjoy this recipe as much as my family does!

Ingredients:
1kg/2lbs skinless chicken pieces
3 TBS cooking oil of choice or ghee
1/2 C onion, finely diced
1 TBS garlic/lahsun paste
1 TBS ginger/adrakh paste
400ml (1 can) or 14 oz coconut milk or coconut cream
1 C water
2 tsp tamarind paste
Grind to powder for masala:
1 TBS coriander seeds/dhania
1 TBS white poppy seeds/khus khus or ground cashews
1 TBS Kashmiri mirch (or 1&1/2 tsp cayenne plus 1&1/2 tsp paprika powder)
2 tsp fennel seeds/saunf
2 tsp cumin seeds/jeera
1 tsp turmeric/hali
5 green cardamoms/elaichi
10 black peppercorns/kali mirch
5 cloves/laung
1 inch piece of cassia bark/dalchini, broken into small pieces (or 1/2 tsp ground cinnamon)

Here's what to do:
1) Grind coriander seeds, poppy seeds, Kashmiri mirch, fennel seeds, cumin seeds, turmeric, green cardamoms, cloves, and cassia bark to fine powder. Set aside. (I use a coffee grinder dedicated solely to grinding spices.)

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

2) Heat cooking oil or ghee with 2 teaspoonfuls salt in kadhai or deep heavy bottomed skillet for 5 minutes. Add diced onions and fry until beginning to brown. Add garlic paste and ginger paste and fry for about 2 minutes or until raw smell is gone from garlic.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

3) Add ground spices for masala to the fried onions, stir well, and fry for 2 minute. Add chicken pieces to fried onion mixture in pan. Cook chicken pieces for 2 minutes on each side. If mixture begins to stick or scorch add 1/4 C water to the pan, stir well, and reduce heat.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

4) Add coconut milk and water to pan. Stir well. Bring to a boil then reduce heat to low/medium and allow to simmer gently for 20 minutes.

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconot, simple, spicy, xacuti, murgh,

5) Stir in the tamarind paste and cook for 5 more minutes or until chicken is cooked through and tender. Salt to taste and serve immediately. 

murgh xacuti, goan, chicken, curry, easy, indian, recipe goa, coconut, simple, spicy, xacuti, murgh,

Helpful hints:
You can make the spice mixture ahead of time and store it in an airtight container for up to 2 weeks.

Gorgeous Goan coastline.

Jan 14, 2016

Goan Style Chicken Curry


goan style chicken curry easy recipe with coconut milk

Imagine the white sand beaches, swaying cocoa palms, and balmy breezes of the beautiful Indian coastal region of Goa while cooking this recipe. In this dish, chicken is braised in a rich coconut sauce until tender. Delightfully spicy but mild in heat this easy to prepare curry is a family favorite.


Ingredients:
1 kg/2lbs chicken, skinless, bone in preferred
3 TBS coconut oil or cooking oil
2-3 green chilis/hari mirch, chopped (omit for less heat)
2 tsp mustard seeds/rai
1 C onion, thinly sliced into half moons
1 can coconut milk (400ml/14oz)
Mix to smooth paste for marinade:
2 TBS ground coriander/dhania seeds
2 tsp ground cumin/jeera
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS lime/nimbu juice
1 TBS water

Here's what to do:
1) Mix all ingredients listed under marinade to smooth paste. Coat chicken pieces well with marinade paste.  Allow chicken to marinate for at least 1 hour up to overnight in a sealed airtight container in the refrigerator.

2)  When ready to cook heat oil in deep, heavy bottomed skillet or kadhai with one teaspoonful of salt. Fry sliced onions over medium heat until translucent & beginning to brown at the edges. Add chopped green chilis and mustard seeds to onions and fry for two minutes.


3) Add chicken pieces to fried onion mixture in pan. Be careful as oil may spatter. Fry chicken pieces for 3 minutes on each side. 

4) Stir in coconut milk and 1/2 cup water. Bring to a simmer uncovered over medium heat. Allow to simmer for 20-25 minutes, stirring every 5 minutes. Be sure to simmer this dish uncovered, it may boil over if covered. If mixture begins to burn, scorch, or stick, stir in 1/4 cup water & reduce heat. 


5) When the oil has separated from the sauce and the chicken is cooked through your curry is ready. Salt to taste & serve.


Helpful Hints:
Never cook chicken in a pressure cooker, it gets a rubbery texture from the extreme, high heat.

Don't have Kashmiri mirch? Substitute a mixture of 1/2 cayenne powder plus 1/2 sweet paprika.

For a richer curry use coconut cream in place of coconut milk.

Wishing I was there!

Related Posts Plugin for WordPress, Blogger...

Printfriendly