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Chicken Xacuti

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Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

For the marinade

  • 50 g coriander
  • 5 garlic cloves coarsely chopped
  • 3 green rawit peppers roughly chopped
  • 5 cm ginger root coarsely chopped
  • 2 tsp salt

For the spice paste

  • 1 tbsp sunflower oil
  • 1 onion thinly sliced
  • 5 tbsp freshly grated coconut frozen, thawed
  • 5 cloves
  • ½ cinnamon stick
  • 1 tsp black peppercorns
  • ½ tbsp white poppy seeds
  • ½ star anise
  • ½ mace
  • 1 tbsp coriander seed
  • ¼ tsp nutmeg
  • 2 tsp Kashmiri chili powder

More Ingredients

  • 1 kg chicken thigh fillet in cubes of 4 x 4 cm
  • 7 tbsp sunflower or coconut oil
  • 10 curry leaves
  • 2 onion finely chopped
  • 25 g coriander coarsely chopped

Instructions
 

  • Blend the ingredients for the marinade in a food processor or blender with 3 tablespoons of water to form a smooth paste. Mix the chicken with the marinade, cover and let marinate in the fridge for at least 15 minutes.
  • Meanwhile, for the spice paste, heat 1 tablespoon of sunflower oil in a frying pan over medium heat. Fry the onion and coconut grater, stirring occasionally, until golden brown. After 5-7 add the remaining ingredients and fry for 2 minutes. Blend everything in a food processor or blender with 3 tablespoons of water to a smooth paste.
  • Heat 7 tablespoons of oil in a frying pan over medium heat and fry the curry leaves and onion, stirring occasionally. After 5 minutes add the spice paste and fry for 10 minutes.
  • Stir in the chicken with the marinade and fry on all sides for 5 minutes. Lower the heat, add 250 milliliters of water and simmer the chicken with the lid on the pan for another 10 minutes.
  • Garnish with the coriander. Delicious with rice, or serve with soft white balls.