Chicken Xacuti

Almost a decade ago I spent a short few days in Goa, India, leaving much of the place to be explored on a later trip that hasn't materialized yet.

Possibly due to the tropical biodiversity and the cultural amalgam, Goa has a rich cuisine that was shaped by 400 years of Portuguese colonialism with nuts from Brazil, plus tomatoes, potatoes, chilies, as well as the locally abundant coconut which graces almost all savory curries.

Chicken Xacuti ("sha-kooti"), aka Chacuti de Galinha, is a Goan chicken curry with layers of flavors thoughtfully incorporated to tease and satisfy the palate, especially for the curry-lovers.

The dry roasted spices ground to a powder, plus the masala paste ground to a thick rich consistency with a base of onions, ginger, garlic and tomato combine to form a delectable gravy in which the marinated chicken piece are cooked till tender and juicy.

Instead of chicken, prawns or fish can be substituted with the same curry paste gravy.


The dry spices: coriander, cumin. caraway, poppy seeds, black peppercorns, star anise, Indian cinnamon bark

For the masala paste: Ginger, garlic, onions, tomatoes, and coconut
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Rub the chicken with turmeric powder and marinate in yogurt while getting the spices and masala paste ready.


Ingredients
2 chicken breasts, chopped, rubbed with turmeric powder, marinated in plain yogurt

Dry spices:
1 tsp cumin seeds
2 Tbsp coriander seeds
2 Tbsp black peppercorns
3-inch piece of Indian cinnamon bark
1 star anise
½ tsp caraway seeds
½ tsp poppy seeds

Masala paste:
2 Tbsp fresh grated ginger
8 to 10 cloves of garlic
1 cup finely chopped onions
1 medium tomato chopped

2 Tbsp coconut oil
4 to 6 Tbsp coconut cream or coconut milk

Preparation

1. Heat some coconut oil in a pot, add the masala paste and saute till aromatic
2. Drain and add the marinated chicken pieces and stir to incorporate well
3. When chicken is mostly cooked, stir in some of the dry ground spices
4. Finally, as an option, add a few tablespoons of coconut cream to enhance the tropical flavors
5. Serve warm with steamed plain basmati rice or naan

Opo Squash & Carrots Goan Soup

Incorporating flavors from the cuisine from Goa, India, is always a favorite. Much like Chettinad style flavors from South India, I adapt it for curries or soups that I make on and off.

Most Indian cuisine involve a combination of toasted spices powdered as well as some ground paste to make up the aromatic and mouth-watering masala base.

In this recipe, similar technique is used: turmeric, curry leaves, black pepper, cumin, coriander, dry red chilies, poppy seeds are toasted and ground to a powder. Grated ginger, minced garlic, grated coconut, tamarind concentrate and tomatoes are ground to a fine paste. Then the two are sauteed in oil to release the flavors and used as the base flavors for this soup.

Ingredients
Opo squash, peeled, pulp removed and diced
Carrots, peeled and diced
1 medium onion,  diced
4 cups vegetable stock or water
1 Tbsp vegetable oil
2 cups coconut milk

For the masala powder:
1 Tbsp coriander seeds
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp black pepper
2 to 3 dry red chilies
1 tsp turmeric powder
6 to 8 curry leaves

For the masala paste:
¼ cup grated coconut
1 tomato, chopped
2 Tbsp grated ginger
4 garlic cloves finely minced
¼ cup tamarind water/juice* OR 1 tsp tamarind concentrate

*If using tamarind fruit pulp, seeded, then soak it in hot water and extract the water. For about a walnut size tamarind pulp, add about 2/3rds cup hot water, allow to soak for 5 minutes and extract the juice

Preparation

1. Toast the masala powder spiced till they bloom; then powder it
2. Grind the masala paste ingredients to make a fine paste
3. Heat oil in a pan, add the masala powder and masala paste and sauté till aroma releases, about 4 minutes in medium heat
4. Add the veggies and stock/water and simmer over medium heat till veggies are cooked but not mushy
5. Taste and adjust salt 
6. Stir in coconut milk and garnish with cilantro if preferred
7. Serve warm