Easy Chicken Xacuti Curry
A traditional Indian Curry recipe simplified with organic spices and easy to follow directions. Enjoy the Goan style red sauce, mild heat, and a tangy flavor from tamarind paste. This xacuti recipe is Dairy Free and Paleo.
This dish uses ingredients you can find at your local grocery store. I gave it a healthy twist so you can enjoy any night of the week or for a special dinner party.
WHAT IS XACUTI CURRY
This is a traditional Goan chicken curry dish which is known as xacuti. Goa is a beach town on the West coast of India.
With tropical influences, this recipe using tamarind paste, made from the pods that grow in the tropics of India and Asia.
The sauce for this dish is red, mild heat, and a tangy flavor from the tamarind paste.
WHY IS THIS A SIMPLE CHICKEN CURRY RECIPE
Traditional Indian recipes call for whole spices, toasted and freshly ground. You often need a mortar and pestal or a coffee grinder to prepare the spices.
I wanted to make a version of this recipe that anyone could make at home without buying new equipment.
HOW TO CHOOSE YOUR SPICES
Because you aren’t toasting and grinding your own spices for this dish, it is important to use fresh, quality spices. What does that mean?
- Your spices should be less then 2 years old. Ground leaves, seeds and barks are good for 1 year. Spices that are ground from roots are good for 2 years.
- They should be organic for more flavor and health supportive properties
- Ideally, they are non-irradiated, which means they haven’t been zapped with radiation or sprayed with ethylene oxide which happens to most spices that are imported to the US. Look for labeling that says NO ETO or non-irradiated.
This recipe calls for tamarind paste. Tamarind comes from a pod and is a fruit. I use Neera’s Tamarind Paste which is 100% fruit without the seeds. No added sugar or additives. You can find it at and health foods store or in the aisle with Asian condiments.
GREAT RECIPE FOR MEAL PREP
This is a great recipe to incorporate into your meal prep routine. Curries, stews, and soups all taste better the day after you make them.
When I prepare this recipe at home, I make it mid-day to enjoy for dinner. It gives the flavors time to marinate the chicken and the spices to further blend and settle.
This meal last 5-7 days in an air-tight container in the fridge.
WHAT TO SERVE WITH GOAN CHICKEN CURRY
I like to serve this dish with any or a combination of the following:
- White basmati rice
- Cauliflower rice
- Roasted cauliflower florets
- Blanched rainbow chard for color and healthy greens
CHEF TIP
Don’t skimp on spices. Use fresh, recently purchased spices that are less than 2 years old for optimal flavor
To make cooking simple, prep your spice mix in advance and set some aside for later. Label the jar with the name of the dish and the date, so you can grab it, start cooking and save time.
Make ahead, this recipe reheats great and gets more delicious as the days go buy.
Swap chicken thighs for chicken breasts if you prefer white meat or do a 50/50 mix.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Vegan Thai Yellow Coconut Curry
- Sunshine Infused Coconut Ginger Chickpea Curry
- Vibrant Thai Green Curry
- Coconut Kale Bowl with Anti-Inflammatory Turmeric Rice
- Green Curry Lentils with Kale & Coconut Milk
Easy Chicken Xacuti Indian Curry
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian
- Diet: Gluten Free
Description
A traditional Indian curry recipe that has been simplified for easy to find ingredients with a healthy twist. Dairy free and Paleo.
This traditional Goan recipe is impressive enough for a dinner party and great for meal prep.
Ingredients
- 2-lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- Juice of two limes
- ¾ tsp sea salt
- 1 cup shredded unsweetened coconut flakes
- 1 Tbsp fennel seeds
- ½ tsp ground nutmeg
- 2 tsp ground cinnamon
- 3 Tbsp & 1 ½ tsp ground cumin
- 3 Tbsp & 1 ½ tsp ground coriander
- 1 Tbsp black pepper
- 1 Tbsp poppy seeds
- ¾ tsp ground clove
- 2 Tbsp coconut oil
- 1 tsp yellow mustard seeds
- 2 yellow onions, small diced
- 2 Anaheim green chilies, small diced
- 1 tsp ground turmeric
- 10 cloves of garlic, minced
- 2-inch piece of ginger, peeled and minced
- 2/3 cup tomato puree
- 1 Tbsp pure tamarind paste
Instructions
1. In a medium bowl, add the cubed chicken and toss with the lime juice and sea salt. Stir well and set aside.
2. In a small bowl, combine the spice mix of coconut flakes, fennel, nutmeg, cinnamon, cumin, coriander, pepper, poppy seeds, and clove. Stir and set aside.
3. In a large sauce pot, melt the coconut oil over high heat. Add the mustard seeds. When they begin to pop, reduce the heat to medium and add the chopped onions, diced green chilies and turmeric. Stir frequently till onion is soft and translucent, about 5 minutes.
4. Add garlic and ginger, letting fry for 30 seconds. Stir in spice mix and tomato puree, combining well. Add the chicken and let brown, stirring occasionally, for 5 minutes.
5. Poor in 4 cups of water. Bring to a rapid simmer for 10 minutes. Add the tamarind and continue simmering until the liquid has reduced in half and has a thick, sauce consistency, about 40 minutes.
6. Season with additional salt and pepper to taste. Serve with cauliflower rice and fresh cilantro.
Notes
Don’t skimp on spices. Use fresh, recently purchased spices that are less than 2 years old for optimal flavor
Make ahead, this recipe reheats great and gets more delicious as the days go buy.
Serve with basmati rice, cauliflower rice or blanched greens like chard or kale.
Swap chicken thighs for chicken breasts if you prefer white meat or do a 50/50 mix.
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I love curry and can’t wait to try this soon!
This looks delicious! 5 stars!
This looks good! 4 stars!