Goan Xacuti (pronounced “sha-ku-tee”) is a rich and aromatic curry that showcases the bold flavors of Goa’s coastal cuisine. It is made with chicken, lamb, or even seafood and its complex blend of spices, roasted coconut, and Kashmiri red chilies, the dish stands out, giving it a deep, flavorful, and slightly smoky taste.
This dish is a perfect example of Goa’s Indo-Portuguese influence, where Indian spices meet the Portuguese love for slow-cooked, flavorful curries. The key to a great Xacuti is its spice mix—freshly ground coriander, cumin, fennel, nutmeg, and poppy seeds, combined with toasted coconut, creating a thick and velvety gravy. Served best with Poi (Goan bread) or steamed rice, Xacuti is a must-try for those who love bold, comforting, and deeply spiced curries. May it be enjoyed at a beach shack or a local Goan home, this dish is a true celebration of Goa’s rich culinary traditions
History Of Xacuti
The origins of Xacuti can be traced back to the coastal regions of Goa, where locals perfected the art of using freshly ground spices and coconut in their cooking. The name “Xacuti” is believed to have evolved from the Portuguese word “chacuti,”. “Chacuti was brought by Portuguese during their rule in Goa. The Portuguese introduced many new ingredients and cooking techniques to Goan cuisine, that includes the use of chilies, vinegar, and slow-cooked spice blends.
The Goans made this dish as their own by incorporating native ingredients and created a distinctively rich and aromatic curry. Traditionally, Xacuti was prepared with mutton or wild game. Over the time, it got popular and enjoyable among Goans.
It is a staple at Goan Catholic celebrations, where it is served with Poi (Goan bread) or steamed rice. There is an essential technique before grinding, that is the slow roasting the spices and coconut. Tradionally, this method has been passed down through generations, ensuring that the curry retains its deep, earthy flavors. Today, Chicken Xacuti is a beloved dish, not just in Goa but across India and beyond, enjoyed by food lovers who appreciate the perfect balance of heat, spice, and coastal flavors.
Taste Of The Dish
Goan Xacuti Curry has a rich, deeply spiced, and slightly smoky flavor. It is creamy and nutty from roasted coconut, with a warm, earthy taste from spices like coriander, cumin, and fennel. The use of Kashmiri chilies gives it a mild heat with a hint of sweetness, while poppy seeds and tamarind add a subtle nuttiness and tanginess. Each bite delivers a rich, warm, and mildly spicy experience, making it a true representation of Goa’s diverse culinary traditions.
1. Initial Flavor – Rich & Creamy Nutty Base:
The first thing you notice is the creamy, nutty richness from roasted coconut, poppy seeds, and cashews (sometimes used for extra depth). The coconut imparts a mild sweetness, while the poppy seeds add a subtle nutty, velvety texture, making the curry feel smooth and indulgent.
2. Mid-Palate – Deep Earthy Warmth with Smoky Undertones :
As the flavors settle, the earthy, warm spices like coriander, cumin, and fennel come forward, providing a slightly smoky, roasted depth. These spices are carefully toasted before grinding, which enhances their natural oils, giving the dish a deep, well-rounded warmth that lingers on the tongue.
3. Spicy & Tangy Kick – Perfect Balance of Heat and Tartness:
Unlike extremely fiery curries, Xacuti has a gentle, slow-building heat from Kashmiri red chilies, which offer a mild spice with a slight sweetness rather than an overpowering burn. This is balanced by a tangy, slightly sour note from tamarind, vinegar, or kokum, which cuts through the richness, making the dish feel lively and well-rounded.
4. Aftertaste – A Lingering Symphony of Flavors :
The aftertaste of Xacuti is savory, warm, and subtly smoky, with a hint of roasted coconut sweetness and a lingering spice that gently fades, leaving behind a comforting and satisfying mouthfeel. The blend of freshly ground garam masala, along with the slow-cooked onions and garlic, ensures that the flavors continue to develop even after swallowing.
Recipe
Ingredients for the Xacuti Masala (Spice Paste)
1 cup grated coconut (fresh or desiccated)
1 tbsp poppy seeds (khus-khus)
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp turmeric powder
4-5 dried Kashmiri red chilies (adjust for spice level)
1 small cinnamon stick
3-4 cloves
2 green cardamoms
1 star anise (optional)
1 tbsp ginger-garlic paste
2 tbsp oil
Ingredients For the Curry
500g chicken (bone-in, curry cut)
2 tbsp oil (preferably coconut oil)
2 large onions, finely chopped
2 medium tomatoes, pureed
1 tsp tamarind paste or 2 kokum petals
½ cup water (adjust as needed)
Salt to taste
Fresh coriander leaves for garnish
Instructions
Step 1: Roasting the Masala
1. Heat 2 tbsp oil in a pan. Add grated coconut and dry roast on low heat until golden brown. Stir continuously to prevent burning. Remove and set aside.
2. In the same pan, dry roast poppy seeds, fennel seeds, coriander seeds, cumin seeds, black peppercorns, Kashmiri chilies, cinnamon, cloves, green cardamoms, and star anise until aromatic (about 1-2 minutes).
3. Add the turmeric powder and mix well. Remove from heat and let cool.
4. Blend everything together with ginger-garlic paste and a little water to make a smooth Xacuti masala paste.
Step 2: Cooking the Chicken
5. Heat 2 tbsp oil in a deep pan or kadai. Add the chopped onions and sauté until golden brown.
6. Add the pureed tomatoes and cook until the oil separates.
7. Add the Xacuti masala paste and cook for 5-7 minutes on low heat, stirring frequently to enhance the flavors.
8. Add the chicken pieces, season with salt, and mix well until coated with the masala.
9. Pour ½ cup water, cover, and let it simmer for 20-25 minutes until the chicken is tender. Stir occasionally.
10. Add tamarind paste or kokum and cook for another 5 minutes. Adjust seasoning if needed.
Step 3: Serving
11. Garnish with fresh coriander leaves and serve hot with steamed rice, Goan Poi (bread), or parathas.
Nutritional Value of Xacuti
Goan Chicken Xacuti is a protein-rich, nutrient-dense curry that provides approximately 350-450 calories per serving. It is a good source of high-quality protein (30-35g) from chicken, essential for muscle growth and repair. The healthy fats (20-25g) from coconut and oil support heart health, while the carbohydrates (15-20g) from onions, tomatoes, and coconut provide energy. This dish is also rich in iron, vitamin B6, and B12, which aid in red blood cell production and brain function. Additionally, the spices used, like turmeric and cumin, offer antioxidant and anti-inflammatory benefits, making it both a flavorful and nutritious meal.
Personal Experience
Xacuti is a reflection of Goa’s rich culinary heritage and not just a dish. Largely, it blends Portuguese and Indian influences into a deeply flavorful experience. Its bold use of spices, roasted coconut, slow-cooked chicken altogether, creating a harmony of taste and it is both comforting and complex. Whether enjoyed at a beachside shack, a fine-dining restaurant, or in a Goan home, Xacuti embodies the warmth and soul of Goan cuisine. It’s not just food; it’s a tradition, a memory, and a celebration of flavors that leave a lasting impression.
