Chicken Shakuti Recipe
(murgh xaccutti)
Indian Recipes

Xaccutti is a Goanese specialty; it is rich and coco nutty, with a sour tang from lemon juice. In the deep south of Goa, on the coastal road running north out of Benaulim, there is a small restaurant called Sidel's Dream. Here Sidel's mother and grandmother cook exceptional local dishes including this Chicken Shakuti.

Ingredients:

3
2 tsp
1 tbsp
1 tsp
1/2 tsp
1/2 tsp
4
1
1 tsp
3 tbsp
2
3
1/2 cup
3 lb
1/4 cup
2/3 cup
2/3 cup

1/2 tsp

dried Kashmiri chilies
ground cumin
coriander seeds
fenugreek seeds
peppercorns
cloves
cardamom pods, seeds removed
small cinnamon stick
turmeric
vegetable oil
onions, finely chopped
garlic cloves, crushed
desiccated coconut, toasted
chicken, cut into pieces
roughly chopped roasted peanuts
coconut milk
chicken stock
juice of 2 lemons
salt

Method:

1. Preheat the oven to 400F. Spread the chilies, cumin, coriander seeds, and fenugreek seeds, peppercorns, and cloves over the surface of a baking sheet and roast for 5 minutes. Allow to cool slightly then grind to a powder with the cardamom seeds and cinnamon. Add the turmeric.

2. Heat the oil in a saucepan and fry the onions and garlic until softened and beginning to brown. Add the spice mixture and toasted coconut and fry, stirring constantly, for 1 minute.

3. Add the chicken pieces to the pot and seal in the oil. Add the peanuts, coconut milk and stock and simmer gently for 40 minutes.

4. When the chicken has cooked through and is tender, add the lemon juice and salt. Simmer for 5 minutes, then serve.

Serves 4