Chicken Xacuti

Ingredients - Serves 4

• Oil - 2 tablespoons
• Salt - to taste
• Tamarind pulp - 1 tablespoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Star anise - 1
• Cinnamon - 1 inch stick
• Cloves - 4
• Fennel seeds - 1/2 teaspoon
• Poppy seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Coriander seeds - 1 tablespoon
• Coconut - 1/2, grated
• Ginger - 1 inch piece, minced
• Garlic - 6 cloves, minced
• Tomatoes - 2, finely chopped
• Onions - 2, finely chopped
• Chicken - 1 kg, cut into pieces

Let's Get Started

1. Dry roast the coriander seeds, cumin seeds, poppy seeds, fennel seeds, cloves, cinnamon, and star anise until they release their aroma. Let them cool and then grind them into a fine powder.
2. Heat 1 tablespoon of oil in a pan and sauté the onions until they turn golden brown. Add the ginger and garlic and sauté for a few more minutes.
3. Add the tomatoes, turmeric powder, red chili powder, and the ground spice mix to the pan. Cook until the tomatoes are soft.
4. Add the grated coconut to the pan and cook for a few more minutes. Let the mixture cool and then grind it into a fine paste.
5. Heat the remaining oil in the pan and add the chicken pieces. Cook until they are browned on all sides.
6. Add the ground paste, tamarind pulp, and salt to the pan. Mix well and cook for a few more minutes.
7. Add enough water to cover the chicken and let it simmer for about 20 minutes, or until the chicken is cooked through and the flavors are well combined.
8. Serve the Chicken Xacuti hot with rice or bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 350
• Fat: 15g
• Carbs: 20g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g