Chicken Xacuti


For 1 Continued...
1 chicken breast 1 tspn fennel seeds
2 tbspn oil 2 tspn coriander seeds
20 gm dessicated coconut 150 gm onion (prepared weight)
¼ tspn cumin seeds ¼ tspn salt
4 black peppercorns 1 tspn lemon juice
  fresh coriander to garnish



  1. Heat the remaining 1 tbspn of oil and fry the chicken pieces for 3 min to seal.
  2. Turn the heat to low and add the coconut paste and cook, covered, for about 15 min until the chicken is fully cooked.
  3. Finally stir in 1 tspn of lemon juice.


  1. Serve with rice and garnish with the chopped coriander.


The coconut mixture can be prepared beforehand and kept in a fridge until needed. Xacuti is pronounded sha-koo-tee. This is just one version of the Goan (West India) dish, other versions can contain red chillies and complex spicing.
The preparation stage
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The finished meal