Goan Chicken Xacuti

Instructions

1. Roast the spices
   In a dry pan, roast coriander seeds, cumin seeds, dried red chilies, black peppercorns, cinnamon, and cloves until fragrant, about 2-3 minutes on medium heat. Set aside to cool.
2. Prepare the coconut
   In the same pan, roast the grated coconut until light golden brown. Make sure not to burn it. Remove and let it cool.
3. Make the spice paste
   Grind the roasted spices and coconut together with turmeric powder and a little water to form a smooth paste. This is the key xacuti masala.
4. Cook the base
   Heat coconut oil in a large pot. Add the chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, cooking for another 2 minutes until raw smell disappears.
5. Add the chicken
   Add the chicken pieces to the pot and cook on high heat for 5-6 minutes, stirring frequently until the chicken starts to brown slightly on the outside.
6. Simmer with spices
   Add the ground xacuti masala paste and mix well to coat the chicken. Add about 2 cups of water, tamarind paste, and salt. Mix thoroughly, bring to a boil, then reduce heat to simmer.
7. Cook until tender
   Cover and cook on low heat for 30-35 minutes or until the chicken is tender and the gravy has thickened to desired consistency. Stir occasionally to prevent sticking.
8. Garnish and serve
   Check seasoning and adjust if needed. Garnish with fresh coriander leaves if desired. Serve hot with steamed rice or Goan poee bread.