Posted by Ray Graham and moved to here by CALooking at a few recipes on the internet there are a whole heap of spices in it and I must say the taste of the one I had was very intense but if I am critical a bit too hot for me. The sweat was running down my forehead and I felt like I was battling with it rather than enjoying it. Everyone who ate this said how fabulous it was and I think you would not be dissapointed.
To answer your question, I saw this being made but in the restaurant setting they used a powdered Massala instead of individual spices and I have set out below what I saw them do.
Here's a photo of the packet the chef gave me. I can't say I have seen it over here but I haven't researched it yet but my son is back in Goa in two weeks so I will get him to fill his suitcase with a few packs!
Chicken Xacutti1 Kilo Chicken ( They use thigh meat and some still left on the bone )
4 Onions, sliced ( they use Red ones )
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
1 mug full dessicated Coconut
2 Tbsps Xacutti Massala
2 Tbsps Veg Oil
1/2 tin Coconut Milk
1/4 bunch fresh Coriander
MethodIn a frying pan add the Oil
Roast the Onions for 5 mins until soft
Add the Garlic Paste, Ginger Paste and Coconut and roast for a further 5 mins or so until the Coconut browns a little.
Cool and then blend in a food processor. You may need a splash of water. ( they grind it in a Pestle and Mortar! )
Add the Xacutti Massala, mix well.
In a separate pan fry the Chicken until browned then add the spice mixture plus about half a cup of water and half a tin of Coconut Milk.
Simmer with the lid off to reduce for about 45 mins to 1 hour stirring occasionally.
Sprinkle over about 1/4 bunch of fresh chopped Coriander.
Done!!
Topic: Ray's Chicken Xacutti ( 3,789 )
