Chicken Xacutti....the best goan dish which i love to eat and make.

Ingredients:
Chicken 1 pound (Cleaned and cut into pieces)
1 Big onion, chopped finely.
1 cup grated coconut
5-6 Garlic flakes
Oil
Salt
Water
Masala: Grind these dry masala for Xaccutti Masala
2-3 Red chillies
1 piece of cinnamon
2 green cardamom pods
2 cloves
1/4 tspn Javatri or nutmeg powder
1 tbsp coriander seeds
1/2 tbsp fennel seeds
1 tsp cumin seeds
1/2 tsp black mustard seeds
1/2 tsp turmeric powder
1/4 tsp aniseed
3/4 tsp black pepper powder
1/2 tsp fenugreek seeds

Preparation:
In a pan take 1 tbspn oil and fry grated coconut till it turns light brown. Keep aside and once it cool, in a grinder add the coconut and garlic flakes and make a fine paste.

In the same pan add oil and start frying onions till they turn golden brown, once the onion is golden brown add this grinded coconut-garlic paste to the onion, add chicken and salt and fry it for 3-5minutes.Now add the dry masala powder which you prepared earlier and mix it well with the chicken, fry it for 5- 10 mins. Add water as per your desired consistency.
Cover it with the lid and keep checking frequently till you are sure the chicken is cooked.

Once the chicken is cooked the Chicken Xaccutti is Ready!!!!!
Serve it with hot rice.....as you would find in goa and trust me you would want to make this curry again.
P.S. You can increase the dry masala quantity if you want to prepare the masala to use it next time
Enjoy and let me know how you liked it...i am sure you will love it.

How to prepare Malvani masala powder.

I live in USA and finding masala like malvani is a great task....you may getone if you are lucky in Indian grocery store but for those who can't find one, here is the recipe for it.

Ingredients:

4-5 whole red chillies
3-4 Stone flower( known as dhaghad phool)
2-3 whole black peppercorns
2 inch Cinnamon
3-4 cloves
1 tspn saunf(fennel seeds)
1/2 tspn Mace powder(javitri)
1 Black Cardammon
1 tbspn oil
Pinch of salt.

Preparation Method:

Fry all this masala in oil.Keep aside for cooling, then make fine paste.

You can add this paste in either veg or non- veg recipes.