Goan Xacuti is a rich and flavorful stew originating from Goa, a coastal state in India known for its vibrant and diverse cuisine. Xacuti is typically made with chicken or lamb, but it can also be prepared with other meats or vegetables. The dish is characterized by its complex spice blend, which includes roasted coconut, poppy seeds, and a variety of whole spices, giving it a distinctive depth of flavor. Xacuti is a perfect representation of Goan cuisine, combining Portuguese influence with traditional Indian spices and ingredients.

Ingredients:

• 500g chicken, cut into pieces (can substitute with lamb, beef, or vegetables)
• 2 tablespoons oil
• 1 large onion, finely chopped
• 1 large tomato, chopped
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish

For the Xacuti Masala:

• 1/2 cup grated coconut
• 1 tablespoon poppy seeds
• 2 tablespoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 5-6 dried red chilies (adjust to taste)
• 5-6 cloves
• 1-inch cinnamon stick
• 5-6 black peppercorns
• 3-4 green cardamom pods
• 1 tablespoon ginger-garlic paste
• 1/2 cup water (for grinding)

Instructions:

1. Prepare the Xacuti Masala:

   • In a dry pan, toast the grated coconut until it turns golden brown. Remove and set aside.
   • In the same pan, add poppy seeds, coriander seeds, cumin seeds, fennel seeds, dried red chilies, cloves, cinnamon stick, black peppercorns, and green cardamom pods. Dry roast these spices over medium heat until they become fragrant, then let them cool.
   • Once cooled, blend the roasted spices and coconut along with ginger-garlic paste and a little water into a smooth paste. This is your Xacuti masala.

2. Cook the Chicken:

   • Heat oil in a large pot over medium heat. Add the chopped onions and sauté until they turn golden brown.
   • Add the chopped tomatoes and cook until they soften.
   • Stir in the turmeric powder and the Xacuti masala paste. Cook this mixture for about 5-7 minutes, until the oil starts to separate from the masala.

3. Add the Chicken:

   • Add the chicken pieces to the pot, coating them well with the masala. Cook for 5-7 minutes until the chicken starts to brown.
   • Add about 1 cup of water to the pot, stir well, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the chicken simmer for about 25-30 minutes, or until fully cooked and tender.

4. Season and Serve:

   • Once the chicken is cooked, check the seasoning and add salt to taste. Adjust the consistency of the gravy by adding more water if needed.
   • Garnish with fresh coriander leaves and serve hot with steamed rice, bread, or traditional Goan pav (bread rolls).

Nutritional Information (per serving, approx. 350g):

• Calories: ~400 kcal
• Proteins: ~28g
• Carbs: ~14g
• Fiber: ~6g

Nutritional Summary: Goan Xacuti is a rich and hearty dish that provides a good balance of protein and healthy fats, particularly from the coconut. The fiber content is relatively high, thanks to the coconut and spices, which also contribute to the dish’s complex flavors. While it is moderately high in calories, Xacuti is a nutritious and satisfying meal, especially when paired with simple sides like rice or bread