Chicken Xacuti (Goan Roasted Coconut Curry)
A deep, nutty-tasting Goan curry built on dry roasted coconut and whole spices, with a sharp tamarind finish.
- Time1 hr 10
- LevelMedium
- Costabout £3.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
In a dry frying pan over a medium heat, toast the desiccated coconut for 2 to 3 minutes until golden brown. Tip it onto a plate.
- 2
Toast the coriander, cumin, fennel, poppy seeds, peppercorns, cloves, star anise, cinnamon and dried chillies for 1 minute until they smell warm and nutty. Blitz with the coconut and 4 tablespoons of water to a thick paste.
3 min - 3
Heat the oil in a large pan. Fry the sliced onion for 8 minutes until browned, then add the garlic and ginger for 1 minute.
8 min - 4
Add the chopped onion and turmeric, cook for 5 minutes, then add the tomatoes and cook until they break down, about 5 minutes.
10 min - 5
Stir in the roasted paste and cook for 3 minutes, scraping the bottom of the pan so it does not catch.
3 min - 6
Add the chicken, tamarind, water and salt. Simmer gently for 25 minutes until the chicken is cooked and the oil rises to the surface.
25 min - 7
Scatter with coriander and serve with rice or Goan bread rolls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.