Make Anjula Devi’s Goan Chicken Xacuti

PREP: 30 Minutes

COOK: Made in the slow cooker

SERVES: 4-6

Ingredients

For the xacuti masala (spice paste):
8 dried Kashmiri chillies
1 tsp ground turmeric
1 banana shallot, finely chopped
4 green cardamoms, seeds only
1 tsp roasted coriander seeds
1 tsp roasted cumin seeds
1 tsp dried fenugreek leaves
½ tsp roasted black peppercorns
2 tsp roasted white poppy seeds
3 whole cloves
2 brown cardamoms, seeds only
1 small piece of cassia bark
½ tsp green anise seed
3 tbsp freshly roasted coconut, grated
4 tbsp coconut milk
1 tbsp vinegar
2 tsp coconut oil
Rock salt, to taste

For the curry:
450g chicken breast and thighs, cubed
2 tbsp coconut oil
2 medium onions, finely chopped
2 medium tomatoes, chopped
2 fresh green chillies, minced
2 cloves garlic, minced
2 tsp fresh ginger, minced
Small bunch of fresh coriander
250ml coconut water

Method:

For the xacuti masala, place all the ingredients in an electric spice grinder or pestle and mortar, and blend to a paste. Transfer to a large bowl, add the chicken and coat thoroughly in the paste, and refrigerate overnight.

For the curry, heat the coconut oil in a large, lidded, heavy-bottomed saucepan set over medium heat. Add the onion and sauté for 5 minutes.

Add the tomatoes and cook for 5 minutes. Add the green chillies, garlic and ginger, and continue cooking for a further 5 minutes. Add the marinated chicken, increase the heat to high, and cook for 5 minutes.

Reduce the heat to simmer, add the coconut water, place the lid on the pan, and simmer for 20-25 minutes, stirring occasionally.

Turn off the heat and check the xacuti for seasoning. Garnish with chopped coriander leaves. Serve in a hollowed-out rustic loaf.

For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with  top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys.  Find out more and buy the book for £5.99 here. 

And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand.