Chicken Xacuti is every Goan’s go to soul food. Chicken Xacuti takes me back to my living room couch where my brother and I would watch Tom and Jerry, Charlie Chaplin and Mowgli on a Sunday morning. No fighting for the remote back then because there was only one channel, the good old Doordarshan!  It still amuses me how we would be up by 6 am on a Sunday but on school days it would be a task to get up at 6:30 am over Mummy’s yelling!

Coming back to the Xacuti. Unlike today, chicken was not made often in my house during my childhood. So when Mummy did make chicken, it would be a treat! I remember it required a lot of preparation and work to make this delicacy! The action would start early in the morning. Daddy would go to market first thing in the morning to get the best chicken while Mummy prepared the marination and masala. Then the magic began, filling the house with an appetizing, earthy aroma. Lunch would not be served until 2-3 pm. I remember hovering around Mummy asking, “Is it done yet?” and I remember her saying over the sound of her bangles while stirring the pot, “Not yet!” But I was an impatient kid. However, when I dipped the tough crust of a pao in the beautiful brown gravy, I knew that it  was well worth the wait!

Xacuti is a part of every joyous occasion of a Goan’s life. It is a must have for christenings, birthdays, weddings, parties and picnics. And the fun does not end there! When we have left overs we pour it over an omelet and you have breakfast in the morning, the famous “ros omelet”.  I realize today, as an adult, why so much time went into making this delicacy. Because good things take time. So, I apologize in advance if you are like the younger me after seeing this lengthy recipe! But as I said before, it is well worth the time you put in!

What you will need:

How to make it:

• Wash the chicken and drain the excess water. I prefer whole chicken cut into small pieces to make this recipe.
• Using the ingredients listed above under marination (except lime), make a fine paste. Add this paste to the chicken along with the juice of a lime. Mix well and marinate for at least 3 hours.

  

• Heat 2 tablespoons of coconut oil. If you don’t have coconut oil, use any other oil of your choice. Coconut oil is what is used traditionally. Once the oil is hot, add sliced onions. Fry till they begin to brown.
• Once the onion browns, move it to one side of the pan. Add the whole garam masala. Roast for approximately 3 minutes.

  

• Next, mix everything well and add the coconut. Fry for another 5 minutes. Turn the flame off and let the mixture cool.

  

• Once the mixture has cooled, grind into a paste adding water as needed. This is your masala.

  

• Heat one tablespoon coconut oil in a vessel. Add cumin seeds, bay leaves and cinnamon sticks. Immediately add finely chopped onion. Cook till the onion is translucent.
• Reduce the flame to a slow simmer. Add the marinated chicken and the ground masala.
• Add water and salt. Mix well.
• Cover and cook on a slow flame until the chicken is cooked. Stir occasionally.
• Enjoy with Goan Pao!