This is a delicious, mouthwatering, aromatic authentic Chicken Xacuti Curry from Goa. Xacuti is pronounced as Shakuti. Though this curry has lots of spices, its neither too hot nor spicy and made during festive season in Goa.

Loaded with flavors and highly aromatic due to presence of various exotic spices, this is one of the curries which should be part of dinner/parties/occasions and I bet they would be asking for more.

Preparation time: 35 mins Cooking time: 70 mins Total time: 115 mins

Servings: 4


  • 500g curry cut Chicken
  • 1/8 tsp grated Nutmeg
  • 3 tbsp chopped Coriander leaves
  • 1 teaspoon roasted Coconut pieces for garnish- optional
  • 1/2 teaspoon Turmeric
  • Salt to taste
  • 1 tbsp Ghee( clarified butter) /oil

For roasting and grinding

  • 1/2 cup grated Coconut
  • 1/2 Teaspoon Sesame Seeds
  • 1/2 inch Ginger
  • 4-5 Garlic cloves
  • 1 inch Cinnamon
  • 2-3 green Cardamom seeds
  • 1 black Cardamom
  • 1/2 teaspoon Peppercorns
  • 5-6 Cloves
  • 4-5 dry kashmiri Chili
  • 1/4teaspoon Fenugreek Seeds
  • 1 teaspoon Poppy Seeds
  • 1.5 teaspoon Coriander seeds
  • 1 Onion sliced
  • 2 tbsp Oil
  • 3/4 teaspoon Fennel seeds
  • 1/2 teaspoon Cumin seeds
  • 1 small strand Mace

Steps to prepare

  • Clean and add Chicken pieces in a bowl. To this add salt and turmeric
  • Marinate chicken well and rest on the counter for 30 minutes
  • Heat 2 tbsp oil in a pan. Add all the ingredients mentioned under “roasting and grinding section” except coconut and onions to the pan
  • Roast them until aromatic
  • Now add onion and coconut to the pan
  • Roast until coconut turns brown. Do not burn or blacken it
  • Allow this mixture to cool completely
  • Transfer the mixture to grinder with water
  • Grind mixture to smooth paste and keep it aside
  • Heat oil/ghee in a pan. I have used mix of both
This image has an empty alt attribute; its file name is inshot_20190622_132138_1141057139906011603.jpg
  • Add marinated chicken
  • Stir fry chicken for 2-3 minutes over medium heat
  • Add ground puree to the pan and mix well until chicken is well coated with it
  • Add water and salt. Mix well. Water quantity depends on the consistency of the curry required. Since chicken releases water while cooking , do not add too much water. I added 3/4 cup water
  • Bring the curry to boil
  • Simmer, cover and cook until chicken is tender and cooked. Do stir in between while chicken is getting cooked
  • Add coriander leaves and mix well
  • Garnish with chopped coconut pieces and coriander leaves. Serve hot with rice or dinner rolls
Goan Chicken Xacuti (Shakuti)
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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