Chicken xacuti

Ingredients

• 750 g chicken, cut in medium pieces
• 1 cup grated coconut
• 6–8 dried red chillies
• 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp poppy seeds (khus khus)
• ½ tsp black peppercorns, 4 cloves, 2.5 cm cinnamon, 1 star anise, ¼ tsp fennel seeds
• 2 onions, finely sliced
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ½ tsp grated nutmeg
• 1 tbsp tamarind pulp
• 3 tbsp oil
• Salt to taste

Method

1. Marinate the chicken with salt, turmeric and ginger-garlic paste for 30 minutes.
2. Dry-roast the red chillies and whole spices in a pan until fragrant. Roast the grated coconut separately until deep brown, stirring all the time.
3. Grind the roasted spices and coconut with the nutmeg and a little water to a fine paste.
4. Heat the oil and fry the onions until brown. Add the chicken and cook on high heat for 5 minutes.
5. Add the ground masala and about 1½ cups water, cover and simmer for 25–30 minutes until the chicken is tender.
6. Stir in the tamarind and salt, simmer for 5 more minutes and serve with poi, sannas or rice.