Chicken Xacutti Recipe

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Chicken Xacutti Recipe - Serves 6-8

Taste Rating = 8 Heat Rating = Medium

Ingredients

6 dried Kashmiri chillies
3 teaspoons cilantro seeds
1/2 teaspoon cumin seeds
1 teaspoon fenugreek seeds
2 teaspoons poppy seeds
Seeds from 5 small cardamoms
6 cloves
1 inch stick of cinnamon
1 tablespoon garam masala
12 cloves of garlic, peeled and crushed
1 inch piece of fresh ginger root, peeled and grated
2 tablespoons lemon juice
2 1/2 lb skinless chicken breasts with each chicken breast cut into 2 pieces
1 cup (2 oz) desiccated coconut
4 tablespoons cooking oil
3 large onions, peeled and finely chopped
1 teaspoon turmeric powder
1 1/2 teaspoons salt
3 cups (1 1/2 pints) hot water

Method

Heat a small frying pan, or saucepan, over a medium heat and dry roast the Kashmiri chillies, cilantro seeds, cumin seeds, fenugreek seeds, poppy seeds, cardamom seeds, cloves and cinnamon. Dry roast each item separately by putting them into the pan for 30 seconds to 2 minutes, stirring all the time and removing the item once they look roasted, or start to jump around in the pan or look like they about to burn (you do not want them to burn)
Grind each of the dry roasted ingredients (in a mortar and pestle or spice grinder)
Mix the ground dry roasted items together with the garam masala and set aside
Mix the crushed garlic, grated ginger and 1 tablespoon of the lemon juice together
Rub the garlic, ginger and lemon juice mixture over the chicken pieces and set the chicken pieces aside
Lightly dry roast the dessicated coconut in a pan until the coconut is lightly browned and then mix with the other roasted ingredients
Heat the cooking oil in a large frying pan or saucepan (you need one with a lid) over a medium heat
Stir-fry the onions for about 10-14 minutes until they are cooked and a golden color
Add the coconut and spice mixture, mix well and cook for 2 minutes, stirring often to make sure the mixture does not stick or burn
Add the chicken pieces, turmeric, salt and 1 cup (1/2 pint) of hot water and mix well
Fry for 5 minutes, stirring often (add some more hot water if the curry becomes too dry)
Add 2 more cups (1 pint) of hot water, bring to a simmer, cover and simmer for about 30 minutes until the chicken is well cooked, stirring now and again
Add the remaining 1 tablespoon of lemon juice, mix well and serve hot on rice

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Recipe submitted by Gemma Lowry on 16 May 2009

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