C46 Chicken Xacuti

This recipe is an updated version but the original can still be found here. Chicken Xacuti (see note 1) is a dish from Goa, West India with fresh shredded coconut. This traditional curry has been adapted from several traditional recipes to a BIR (British Indian Restaurant) style. It can be found on some restaurant menus.


For 1 Continued...
2 tbspn oil 300 ml c46 curry base sauce (see note 2)
1 star anise 2 tspn tomato purée
30 gm onion (prepared weight) 1 portion c41 pre-cooked chicken
½ tspn ginger (grated) 2 tspn red chilli (chopped)
½ tspn garlic (crushed) ¼ tspn salt
1 portion c46 xacuti spice mix 1 tbspn tamarind juice
½ tspn chilli powder (or more to taste) 10 - 20 gm creamed coconut block (to taste)


Cooking - 8½ min

  1. Add the star anise and heat the oil in a suitable pan and cook the onion and star anise, stirring regularly, for 2 min.
  2. Add the ginger/garlic paste and cook, stirring, for about 30 seconds.
  3. Stir in the c46 xacuti spice mix and chilli powder and cook, stirring, for 1 min, adding a little c46 base sauce if needed to prevent drying and burning.
  4. Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for 1 min, adding a little more c46 base sauce if needed to prevent drying.
  5. Add the chicken, red chilli, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
  6. Reduce the heat, remove the star anise and stir in the tamarind juice and creamed coconut and cook, stirring regularly, for 1 min.


  1. Serve with rice and garnish with a little freshly chopped coriander.


(1) Xacuti is pronounced SHA-KOO-TEE.
(2) Dilute the c46 curry base sauce with 100 ml of water and heat before use.
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The main ingredients
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The finished meal

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Creamed Coconut Block
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