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Meat, South and Southeast Asian

Chicken xacuti with rice

Chicken xacuti is a Goan dish of chicken thighs simmered in a dark sauce made from toasted coconut, roasted spices, and coconut milk. It serves 4, takes 1 hour, rates medium difficulty, and costs about €3.40 per person. The key to success is toasting the coconut and spices just until fragrant, since one second too long turns them bitter.

Travel to Goa tonight with chicken xacuti, a dark sauce of toasted coconut and roasted spices, served with rice.

Chicken xacuti with rice
Total time
1 h
Difficulty
Medium
Cost per person
€3.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Xacuti stands apart from familiar curries with its dark color and toasted flavor. Coconut and whole spices are dry roasted in the pan before being blended, giving the sauce a smoky depth that's far removed from the brighter yellow or red curries you might know. The chicken then simmers gently in this paste loosened with coconut milk until it turns tender.

This is a dish for evenings when you have a bit of time and want something different from your usual rotation. Toasting the whole spices, the cinnamon, cumin, and chili, takes a little attention, but after that everything simmers on its own. Serve it when guests are curious about Indian cooking, or for yourself on a quiet winter Sunday.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Fresh ginger 2 tsp

Pantry

  • Shredded coconutoften in the pantry 4 tbsp
  • Coconut milkoften in the pantry 20 cl
  • Coriander seedsoften in the pantry 1 tbsp
  • Cumin seedsoften in the pantry 1 tsp
  • Black peppercornsoften in the pantry 1 tsp
  • Dried chilioften in the pantry 2
  • Cinnamonoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Sunflower oiloften in the pantry 3 tbsp
  • Long grain riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Dry roast the shredded coconut, coriander and cumin seeds, peppercorns, chili, and cinnamon, then blend everything with the garlic, ginger, and a little water. 5 min

    If you don't have whole spices, use ground ones instead and heat them for just thirty seconds.

  2. Brown the chicken thighs in the oil in a Dutch oven, then set them aside.

    A good sear at the start gives the whole dish its dark color.

  3. Cook the sliced onions with the turmeric until golden, then stir in the spice paste. 10 min

    Cook the paste until the oil separates at the edges, that's when the raw taste disappears.

  4. Return the chicken to the pot, pour in the coconut milk and a glass of water, season with salt, and let it simmer covered. 30 min

    Taste the sauce at the end of cooking, a squeeze of lemon brightens everything up.

  5. Cook the rice in salted water and drain it. 12 min

    Add a bay leaf to the water, it quietly perfumes the rice.

Our tips to get it right

  • Blend the spice paste with just enough water to let it spin, too much liquid will dilute its concentrated flavor.
  • Pick chicken thighs with the skin on so they hold up through the long simmer without drying out.
  • Keep the pot covered while it simmers, but uncover it for the last ten minutes if the sauce looks thin, so it can reduce.

The variations

  • Swap the chicken thighs for boneless thighs for a faster, more even cook.
  • For a vegetarian version, replace the chicken with cooked chickpeas or cauliflower florets, added at the same time as the coconut milk.
  • For a milder version that works for kids, leave the dried chilies out of the spice paste and serve extra sauce on the side for adults.

What to serve it with

  • Plain basmati rice
  • Plain yogurt to cool it down
  • Warm naan bread

Storage

Chicken xacuti keeps for 2 to 3 days in the fridge in a sealed container, and the flavor actually improves overnight. It freezes well for up to 2 months in an airtight container. Reheat gently on the stove with a splash of water to loosen the sauce.

Questions about this dish

Can you make chicken xacuti ahead of time?

Yes, it's actually recommended, the toasted spice sauce improves after resting overnight in the fridge. Reheat gently on low heat and serve with freshly cooked rice.

What if I don't have whole spices?

You can use ground spices instead of whole ones, dry roasting them for just thirty seconds so they don't burn. The flavor will be slightly less intense, but the recipe still works well.

Does the chili make this dish very spicy?

With two dried chilies blended into the paste, the sauce has a kick but stays balanced by the coconut and coconut milk. You can use just one chili if you prefer a milder version.

Does chicken xacuti freeze well?

Yes, the coconut milk sauce holds up well in the freezer for up to 2 months. Thaw it in the fridge overnight and reheat gently, stirring so the sauce stays smooth.

How long does it take to make a chicken xacuti with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a chicken xacuti with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken xacuti with rice cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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