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chicken xacuti recipe

Written on Sunday, November 13, 2016 | 6:21:00 AM

Serves : servings 

Ingredients : 
- 1 chicken, cut into 8 and skinned
- juice of 1⁄2 lemon
- 1 tsp turmeric
- 1 tsp salt
- 1 tbsp coconut oil
- 1 onion, sliced
- 2 green chillies, slit lengthways
- 2 tbsp tamarind paste
- leaves from a bunch of coriander, chopped

- 1 tbsp coconut oil
- 2 onions, finely chopped
- 1–2 green chillies
- 25g root ginger, finely chopped
- 4 garlic cloves, crushed
- 1⁄2 fresh coconut, grated
- stems from a bunch of coriander, chopped

- 1 tbsp coriander seeds
- 1 tbsp poppy seeds
- 3cm cinnamon stick
- 2 star anise
- 1⁄2 tsp black peppercorns
- 4 cloves
- 2 tbsp Kashmiri chilli powder (optional)

Preparation Method :
1) Put the chicken in a bowl. Mix the lemon juice with the turmeric and salt and pour this over the chicken, then leave it to marinate while you make the masala mixture.

2) To make the masala, heat the coconut oil in a large frying pan. Add the onions and green chillies and cook for about 5 minutes over a medium heat, stirring regularly. Add the ginger, garlic, coconut and the coriander stems and continue to cook until the coconut looks lightly toasted. Remove the pan from the heat and allow to cool.

3) For the spice mix, put the whole spices and chilli powder, if using, into a dry frying pan and toast for a couple of minutes until they smell very aromatic. Remove the pan from the heat and transfer the spices to a plate to cool, then grind them to a powder and tip into a bowl.

4) Blitz the cooled masala mixture to a paste in a food processor, then mix it with the ground spices.

5) To make the curry, heat the coconut oil in a large frying pan – ideally you want the chicken pieces in one layer while they cook. Cook the onion for several minutes until it’s starting to soften, then add the chicken. Fry for a few minutes on each side until browned, then stir in the spicy masala paste, slit green chillies, the tamarind paste, half the coriander leaves and 200ml of water.

6) Simmer the curry, stirring and turning the pieces over regularly, until the sauce is well reduced and separated – you want it almost dry – and the chicken is cooked through. Garnish with the rest of the coriander leaves and some extra grated coconut if you like.


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