Goan Chicken Xacutti

1 hr 15 min + optional marinating

Aromatic Goan curry of chicken thighs in a spiced coconut masala paste, simmered until tender.

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prepHave all ingredients measured and prepared before starting.
6 Kashmiri dried red chillies, chopped (seeds removed for milder curry)	Toast chillies 1 min, soak 30 min	Blend soaked chillies, coconut, spices & turmeric into paste					Add chilli powder, coriander, salt & serve
75 g dried coconut flakes	Toast coconut until lightly browned
1 tbsp cumin seeds	Toast cumin through star anise until fragrant, cool
1 tbsp coriander seeds
1 tsp ajwain (carom) seeds
1 tbsp fennel seeds
1 tbsp black poppy seeds
7 cloves
1 tbsp (about 35) black peppercorns
5 cm piece of cinnamon stick
4 star anise
ground turmeric
8 garlic cloves, finely chopped
5 cm piece of ginger, peeled and finely chopped
8 skinless chicken thighs on the bone	Coat chicken with masala paste, marinate if desired
3 tbsp rapeseed (canola) oil	Heat oil, toast mustard seeds 30 sec until popping	Add curry leaves, flavour oil 30 sec	Fry onions 5 min until soft & translucent	Stir in green chillies, then chicken & marinade	Add stock, simmer 15 min until chicken cooked through	Stir in tamarind & nutmeg, taste & adjust
1 tsp black mustard seeds
10 fresh or frozen curry leaves
2 onions, finely chopped
2 green bird's eye chillies, finely chopped
500 ml chicken stock or water
tamarind paste or concentrate
ground nutmeg
1–2 tbsp Kashmiri chilli powder or paprika (optional)
20 g coriander (cilantro), finely chopped
Salt, to taste

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