Chicken Xacutti Recipe

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Chicken Xacutti Recipe - Serves 6-8

Taste Rating = 8 Heat Rating = Medium

Ingredients

6 dried Kashmiri chillies
3 teaspoons (15ml) coriander seeds
1/2 teaspoon (2.5ml) cumin seeds
1 teaspoon (5ml) fenugreek seeds
2 teaspoons (10ml) poppy seeds
Seeds from 5 small cardamoms
6 cloves
2.5cm (1 inch) stick of cinnamon
1 tablespoon (15ml) garam masala
12 cloves of garlic, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
2 tablespoons (30ml) lemon juice
1.25KG (2 1/2 lb) skinless chicken breasts with each chicken breast cut into 2 pieces
1 cup (50g or 2 oz) desiccated coconut
4 tablespoons (60ml) cooking oil
3 large onions, peeled and finely chopped
1 teaspoon (5ml) turmeric powder
1 1/2 teaspoons (7.5ml) salt
3 cups (750ml or 1 1/2 pints) hot water

Method

Heat a small frying pan, or saucepan, over a medium heat and dry roast the Kashmiri chillies, coriander seeds, cumin seeds, fenugreek seeds, poppy seeds, cardamom seeds, cloves and cinnamon. Dry roast each item separately by putting them into the pan for 30 seconds to 2 minutes, stirring all the time and removing the item once they look roasted, or start to jump around in the pan or look like they about to burn (you do not want them to burn)
Grind each of the dry roasted ingredients (in a mortar and pestle or spice grinder)
Mix the ground dry roasted items together with the garam masala and set aside
Mix the crushed garlic, grated ginger and 1 tablespoon (15ml) of the lemon juice together
Rub the garlic, ginger and lemon juice mixture over the chicken pieces and set the chicken pieces aside
Lightly dry roast the dessicated coconut in a pan until the coconut is lightly browned and then mix with the other roasted ingredients
Heat the cooking oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Stir-fry the onions for about 10-14 minutes until they are cooked and a golden colour
Add the coconut and spice mixture, mix well and cook for 2 minutes, stirring often to make sure the mixture does not stick or burn
Add the chicken pieces, turmeric, salt and 1 cup (250ml or 1/2 pint) of hot water and mix well
Fry for 5 minutes, stirring often (add some more hot water if the curry becomes too dry)
Add 2 more cups (500ml or 1 pint) of hot water, bring to a simmer, cover and simmer for about 30 minutes until the chicken is well cooked, stirring now and again
Add the remaining 1 tablespoon (15ml) of lemon juice, mix well and serve hot on rice

Check out a review of this recipe

Recipe submitted by Gemma Lowry on 17 May 2009

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