This recipe of Chicken Xacuti Curry is usually made with beef. I hope I get this right, it is pronounced as Sha-cu-tea(Xacuti). Well as you can see I am not one of those professional writers :-)
For every celebration this is a must have in most christian households. I am not trying to get too religious on you but you have to understand the Indian culture. Due to religious beliefs there is differences in cooking certain foods that are not cooked in the Hindu households. You can read about Goan culture and cuisine here.
All I remember is my mum and our live-in-maid would make xacuti from scratch. Where whole spices were first roasted and then ground into a powder. Then fresh grated coconut was roasted followed by the roasting of the onions. Then all of it was hand ground on a grinding stone, which was a long process. I am thankful to have grown up with these memories which I cherish, but at the same time am sadden as my kids haven’t got to experience them.
So if you are looking to experience the exotic tropics, then this recipe is just for you. The roasted spices and coconut creates an aroma that is very warm. This recipe knocks off the long list of spices that you need on hand and is much faster. To grind the spices if you have a Ninja Blender with the single serve cup which I got from Bed Bath & Beyond it does a pretty good job.
Chicken Xacuti Curry made with Roasted Coconut & Spices
- 1 whole chicken approx 4 lbs or chicken breast
- 1 medium onion
- 5oz of frozen grated coconut (thawed)
- 6 cloves of garlic
- 1 inch ginger
- 4-5 tbsp of xacuti masala
- 3 tbsp of lemon juice
- 1/4 cup of coconut milk
- 1 1/2 cup water
- 2 sprigs of curry leaf (optional)
- Salt to taste
- Wash and cut the chicken, apply salt, lemon juice and refrigerate for 30 minutes (applying salt & lemon juice seasons the chicken better).
- Heat a non-stick pan add the grated coconut and saute it on medium heat for 15-20 minutes till it is toasted to be lightly brown. Take off heat and keep aside.
Roasted Fresh Grated Coconut
- Next add to the same hot pan quartered onion and roast till soften.
- In the ninja single serve cup add the coconut, onions, ginger, garlic along with 1/2 cup water and grind it to a paste for about 1 minute.
- Heat oil in a pan, add the xacuit masala and saute for 15-20 seconds. Next add the ground paste and saute for 1 minute till well blended. Add the chicken and saute for about 3 to 4 minutes till mixed well. Cover and cook for 10 minutes. Next add the water, coconut milk and check on the salt. Add salt to your taste if required.
- Cook covered for another 25 minutes on medium heat. Check occasionally.
- If you do add the curry leaves then add it 5 minutes before you take it off the heat.
Indian Curry Leaf a very Aromatic Herb
- Serve hot with plain rice or bread.
Chicken Xacuti taste better the next day.
Also on a side note if any recipe suggest that you can “replace fresh grated coconut with dehydrated coconut flakes” then it’s not true. The flavor, texture are not the same according to my humble opinion and is a bad idea.
Being a Goan, I think, I can take the liberty to say that Goan’s have been making these fluffy babies for multiple decades. As far as my knowledge, Banana Pancakes have been a recent hype that is still catching on in the US culinary world but I wouldn’t argue that Banana Bread is definitely an American Classic.
These Banana Pancake were enjoyed by us for evening Tea Time, which is a social activity for most Goan’s from 3 to 6 pm. Hoping that this leisure activity does not cease.
- 8 over-ripped bananas
- 1/2 cup all-purpose flour
- 1 egg
- 1 tbsp vanilla (optional)
- pinch of salt (Tip: For sweeter recipes my mum added a pinch of salt and for savory it was a pinch of sugar)
* In a mixing bowl mash 8 over-ripe bananas, mix in the egg. Next add the flour to the mixture,vanilla and salt and mix it well till no lumps.
* Heat a large non-stick pan, spray some olive oil and spoon in 4 mini-pancakes. Flip the pancakes after 3-5 minutes. Check to see they don’t burn. This mixture will make about 15 mini-pancakes.
* Serve plain or with powdered sugar.
These fluffy babies do not need maple syrup. You can also check out more Goan dessert recipes here.
For a Goan who loves vindaloo masala this was a spot-on for the classic pork chop recipe. It has the classic combo of sweet and sour that goes with a American pork chop recipe. The sweetness comes from a dash of sugar and the sourness comes from the coconut vinegar added to the marinade. The pork chops were the stars for our 4th of July weekend.
I used the leftover pork chop the next day for my salad and it definitely did not disappoint.
- 4 bone-in pork chops (bought @ costco)
- 3 tbsp of vindaloo masala ( 4 tbsp if you like it spicier)
- 1 1/2 tsp of sugar (optional if you like it savory)
- salt to taste
- Wash the pork chops, dry it with paper towel.
- Mix vindaloo paste, sugar and salt to taste in a bowl or zip-lock bag.
- Apply and let marinate in the refrigerator for at least 30 to 45 minutes. If possible the day before is the best.
- On a hot grill lay the pork chops and cook till done according to your preference. Since I like my pork chops well done I grilled mine on a Cuisinart 5-in-1 Griddler Gourmet for 8-9 minutes on each side on high setting.
The sugar in the marinade gives a nice charred mark on the meat which I very much like.
Serve as a side with rice or salad or as the main with some cooked green beans with grated coconut.
For the first time an Exclusive Coupon Code ” goanwiki711 ” that you can use @ www.goanimports.com on the Goan Spices Fiesta Combo Pack within the next 30 days.
Caldo Verde can also be called as Cream of Spinach Soup is a Portuguese Soup which is popular in Goa for special occasion. Caldo Verde in simple translation would be Caldo meaning “Broth” and Verde meaning ” Green”. It is most often served in little teacups instead of soup bowls. The Goan version of caldo verde is made with spinach instead of collard greens.
- 10 oz of fresh spinach
- 1 large russet potato ( cleaned and diced in large chunks )
- 4 cups of chicken or vegetable broth
- 3/4 cup whole or 2% milk
- 1 small onion chopped fine
- Heat oil in a pot and add the chopped onions, saute till the onions are translucent.
- Add the potatoes, broth and cook covered on medium heat till potatoes are soft about 15-20 minutes.
- Next add the Spinach and cook for another 10 minutes.
- Take of heat and with a hand blender puree the soup in the pot carefully as its hot. Once done add the milk. Place it back on the heat and bring it to a quick boil.
- Serve hot with rustic bread or slices of baguette.
The nice thing about this soup is that you can make it vegetarian or non-vegetarian. Also it taste better the next day. You can check out more recipes here.
I have noticed that Fired Okra is the most popular Okra Recipe in the US. This sautéed Okra Recipe is a finger licking great alternative to the fried version. I usually land up snacking on it instead of eating it with my meal.
Today when I tested the recipe I modified the method a little and did some addition and deletion to my usual recipe. I know it sounds too mathematical but I think I prefer the newer version where I added ripe cherry tomatoes from my garden and the acidity from the tomatoes balanced the spices better. I also skipped the turmeric powered that I normally use along with the dry coriander powder. So even though the ingredient picture may have these included you can exclude them and it will still taste awesome.
This Image is without tomatoes in the sautéed Okra Recipe. This recipe will work better for those who have to avoid the Nightshade Vegetables. These are people who have joint pains.
This is what you get by including the Cherry Tomatoes and excluding the turmeric powder and the dry coriander.
2 lbs of okra that is washed and slit.
2 tbsp of xacuti masala
1/2 tsp of cumin
1/2 tsp of turmeric (optional)
1 tbsp of dry coriander powder (optional)
10 ripe Cherry tomatoes quartered
Salt to taste
Wash the okra, slit the okra and let it air dry for about 20 minutes( It apparently reduces the slime).
Heat oil in a non-stick pan. Add the cumin seeds and the okra and saute on medium heat for approximately 15-20 minutes till the okra is soften. The ends may brown a bit and it’s perfectly fine.
Next add the xacuti masala, salt and saute for another 5 minutes. Finely add the chopped cherry tomatoes and saute till they are softened about 4-5 minutes.
Serve nice and hot.
This Indian Spice inspired sautéed Okra Recipe is also commonly known as Bhindi Masala. On a side note in India, Okra is called Lady Finger in English.