Topic: Xacuti De Galinha

[tempest63]

Another recipe I have never tried but I thought it would be of interest.

Xacuti De Galinha
Goan Chicken Curry From the Essential Goa Cookbook by Maria Teresa Menezes (Penguin India)

Hindu Goans cook this to perfection. It was usually the tough old rooster to appear on the table in this guise, and the cooking was a patient, long process, but the resultant curry was delectable.

1kg chicken, jointed into 8 pieces, lightly salted
1 large coconut
Piece of Tamarind the size of a walnut
1 Tbsp dill seeds (Sua)
A 2 inch piece of cinnamon
12 peppercorns
1 tsp poppy seeds
2 large dried chillies
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
A 1 inch piece of root ginger
2 tsp ground turmeric
2 Tbsp oil
2 large onions, finely sliced
4 cloves garlic, finely sliced
6 cloves
6 green cardamoms
1 Tbsp vinegar
Salt to taste
A pinch of grated nutmeg
Tiny cubes or slivers of coconut for garnish

Grate coconut. Grind three quarters coarsely and extract thick and thin milk. Soak Tamarind in thin coconut milk. Roast one quarter of coconut on a tava or a griddle until it is a pale brown and aromatic.

Roast the next 8 ingredients, individually on a tava or griddle, add to roasted coconut and grind to a paste with ginger and turmeric powder.

Heat oil in a pan and fry onions and garlic until they are brown. Add ground paste and fry for 1 minute.

Add chicken, mix well and cook covered until the chicken releases water. Squeeze out pulp from Tamarind; add to curry and cook until is almost done.

Add thick coconut milk, cloves, cardamoms, vinegar and salt

Garnish with tiny cubes or slivers of coconut, sprinkle with grated nutmeg and serve with boiled rice.