Goan Chicken Xacuti with Fragrant Basmati Rice and Chapatis
By M&S Food
Published on 30 December 2022
Indian food was the theme of the third episode of Cooking With The Stars, brought to you by M&S Food, and this Goan xacuti by the acclaimed chef, Rosemary Shrager really delivered. Xacuti is a Goan curry famous for its complex spicing and is served here with perfect basmati rice and freshly-made chapatis. A great recipe for curry lovers. Time and servings
1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 2 tsp of coriander seeds
- 3 tsp of coarse sea salt
- 1 dash of white wine vinegar
- 4 cloves
- 350 g of basmati rice
- 4 tsp of ground cinnamon
- 1 tsp of poppy seed
- 1 tbsp of fennel seeds
- 1 tsp of fenugreek seeds
- 1 tsp of cumin seeds
- 1 tsp of mustard seeds
- 1 tsp of ground turmeric
- 1 tbsp of tamarind paste
- 4 cm of fresh ginger
- 500 ml of chicken stock, allow for extra
- 2 large of onions, sliced
- 200 ml of coconut cream
- 8 cardamom pods, seeds removed + 6 cardamom seeds
- 0.5 cucumber, peeled and finely diced
- 500 ml of greek style yoghurt
- 3 fresh mint sprigs, leaves chopped
- 1 red chilli
- 9 large of garlic cloves, 1 crushed
- 2 bay leaves
- 400 ml of coconut milk
- 1 coriander, a handful
- 4 large of chicken breasts, chopped into 2cm pieces
- 2 tsp of ground cumin
- 250 g of plain flour
- 25 ml of sunflower oil or sesame oil
- 1 mango, peeled, destoned and finely diced
- 1 cinnamon stick
- 200 g of wholemeal flour
Method
Step 1
In a large non-stick frying pan, toast the fennel seeds, coriander seeds, fenugreek seeds, cumin seeds and mustard seeds to bring out the flavour for the dry paste. Add the spices to a liquidiser with the red chilli, tamarind paste, ginger, salt and pepper and blend until smooth. You can add a little stock to help.Step 2
Into a large frying pan, add the onion and garlic, brown well. Now add the paste and cook for another minute. Add the chicken and coat well with the paste and cook for about one minute. Add the stock and cook until the chicken is half cooked. Add the coconut cream, vinegar, cardamom seeds, and cloves. Season. Cook for a further 20 minutes. You may need some more liquid if it gets a little dry.Step 3
While the chicken is cooking, make the rice by rinsing under cold water and draining well. Place the rice in a large saucepan and add the coconut milk and 250ml water to come 1cm above the rice. Add a pinch of sea salt, cinnamon, cardamom and bay leaves. Bring the rice to the boil, reduce the heat and cook for 8 minutes. Remove from the heat and allow to steam for 10 minutes keeping the lid on. To prepare the yoghurt dip, place the cucumber in a colander, sprinkle with salt and allow to drain.Step 4
To make the chapatis, place the flours and salt in a large mixing bowl. Add the boiling water to the flour and stir. Add 2 tbsp of mixed oil, and create a smooth dough. Divide the dough in half. Roll each half into a sausage shape and cut into 8 pieces. Roll each piece into a ball and then push down to create small circles, around 16cm round. Grease a small frying pan and fry the chapatis one at a time over medium heat for 1 minute on each side. To finish the yoghurt dip, mix together the yoghurt, cumin, garlic and cucumber in a bowl. To make the mango salsa, mix the diced mango with the chopped mint. Put the curry in the middle of the table and garnish with coriander. Serve with the rice, chapatis, yoghurt dip and mango salsa.