Goan Chicken Xacuti

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.'}

📊 Nutrition Facts

Per serving (3 servings total)