Chicken xacuti curry


1 cup red onion, finely chopped
4 black peppercorns + 1/2 stick cinnamon + 1 Star Anise + 2 cloves, muddled in a mortar pestle
3 tbsps peanut / canola / vegetable oil


1 tablespoon paprika powder
1 tablespoon curry powder
1 tablespoon white poppy seeds
1 tablespoon rice OR malt vinegar
1 teaspoon salt
1 tablespoon ginger garlic paste
1/4 teaspoon cayenne powder
1/4 teaspoon nutmeg powder

4 chicken thighs, skinless and boneless
1 tablespoon tamarind paste OR pulp, NOT concentrate, if using concentrate, then 1/4 teaspoon
1 cup light coconut milk


Heat oil in a 3 qt saute pan over medium heat. Add the muddled spices and saute for a couple of minutes, then add onions and saute for about 10 minutes, stirring every minute until onions are light brown in color.
Meanwhile, in a mixing bowl, mix the marinade ingredients and add chicken pieces to mix and mix well, so as to coat chicken pieces with the marinade. Set aside. You may want to do this overnight and keep the chicken along with the marinade in the refrigerator.
When the onions are done, add chicken along with marinade and tamarind paste, mix, cook for about 4-5 minutes. Stirring every minute. Then add 1 cup light coconut milk, stir.
Cook covered on low heat for 20 minutes, stirring every 5 minutes. Adjust salt, serve hot with rice or bread.

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