CHICKEN XACUTI (Goan Chicken Curry)
1 kg. whole chicken cut into pieces. Rub some salt into them and keep aside.
8 Kashmiri chillies or any not-too-hot dry, red chillies.
3 tsp dry daniya seeds (coriander)
½ tsp whole jeera (cumin)
1 tsp methi seeds (fenugreek)
2 tsp. peanuts (optional)
½ cup desiccated or freshly grated coconut.
½ tsp turmeric powder
4 small elaichi (cardamoms) peeled
1" piece cinnamon
1/2 tsp khus khus (poppy seeds)
one medium sized red onion - finely chopped
A walnut sized ball of tamarind. Soak in a little water to make a thick paste.
If you don't have tamarind, use 2 tablespoons red vinegar
Salt to taste
Pinch of sugar
Roast the cumin, coriander, chillies, fenugreek, pepper, peanuts, cinnamon and cloves. on a tava or dry pan. Take care not to burn any of the ingredients.
Separately dry roast the coconut. It should be lightly browned.
Put this all in a grinder.
Add the turmeric, poppy seeds & cardamoms, to the grinder.
Grind to a fine paste with a little water.
Heat oil and fry onion till golden brown.
Add the ground spices. Fry till the mixture begins to stick to bottom of pan and gives off a wonderful aroma. Add the chicken pieces and coat them well. Then add the tamarind paste (or vinegar) and a cup of warm water. Put in a pinch of sugar. This enhances the flavour. Stir well and add more water if gravy appears too thick.
Cook on low flame till chicken is tender. Usually takes half an hour.
Add more salt if needed.
The gravy should not be too thick.
Serve with steamed rice or rotis.