Goan coconut chicken curry (Xacuti) from The Indian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 174) by Monisha Bharadwaj

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Notes about this recipe

  • sarahj22 on November 07, 2024

    Flavourful and fairly easy but not my favourite. Our local takeaway used to do a Xacuti which was very rich and decadent, so this felt more restrained in comparison, though that might be because of the changes I made. I used diced chicken breast instead of chicken legs and omitted the poppy seeds. I also only soaked the dessicated coconut for 10 mins and the sauce ended up a bit grainy, so I'd recommend following the advice to soak it for 20 minutes or longer. This was perfectly enjoyable with nice layers of flavour, but there are other curry recipes I prefer so I'm unlikely to make this again.

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