Xacuti or Xacutti (Konkani: शागोती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies.^[1] It is usually prepared with chicken, lamb, or beef.^[2][3] It is also known as chacuti in Portuguese.

Xacuti or Shagoti as is commonly known in Goa has its origin in Harmal (now Arambol) in Pernem Taluka of Goa. Here fisherman in the olden days used to get a fresh catch of fish or a local chicken and prepare a gravy for this dish. The gravy typically used local spices like black pepper (meerya), chilli, turmeric, onion, nutmeg, cinnamon, clove, etc. The hero was a mildly roasted coconut kernel which is finely grated and lightly toasted. – Source Wikipedia:

Chicken Xacuti

A traditional Goan dish, Xacuti (pronounced ‘Sha-kooti’) almost always made with chicken and the complex array of spices used in preparation of this dish makes is wonderfully flavorful and unique.  Xacuti may also be prepared with beef or lamb.

Ingredients

• 1 ½ Kg. Chicken
• ¼ tsp. turmeric powder
• 1 tsp. salt

Marination

• 2” pc. ginger
• 10 flakes garlic
• ½ bunch coriander leaves
• 5 green chillies

Xacuti Masala I

Fry in 1 tsp. oil and grind

• 1 tsp. oil
• 3 onions, sliced
• 3 green chillies
• 1.5” pc. Ginger
• 7 garlic flakes
• 1 large coconut (2 cups grated)
• ½ bunch coriander leaves

Heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes.  Add grated coconut and saute for another 5 to 7 mns.  Once onions are crispy, keep aside.

Xacuti Masala II

Dry Roast the following

1. ¼ pc. nutmeg
2. 2” cinnamon
3. 3 cardamoms
4. 1 star anise
5. 1 tsp. fennel (badishep, saunf)
6. 1 tsp. black pepper
7. 1 tbsp. poppy seeds
8. 1 tbsp. coriander seeds
9. 8 to 10 kashmiri chillies
10. ½ tsp. turmeric

Grind all the above together to make the xacuti masala paste.

Xacuti preparation

• 2 tsp. oil
• 2 onions, sliced
• 2 green chillies, slit
• ¼ cup water

Method

1. Clean, remove skin and cut chicken into pieces. 
2. Wash and drain. Add salt and turmeric powder to chicken pieces. 
3. Grind the marination masala and marinate the chicken pieces for half an hour, or overnight if desired.
4. Heat oil and add onions and green chillies and fry for a minute. 
5. Add the marinated chicken and saute for 2 minutes. 
6. Add the xacuti masala and water and cook 30 to 45 minutes or till chicken is tender. 
7. Serve hot with bread, rice or sannas.