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How To make Goan Style Chicken with Roasted Coconut (Shakoothi)
2 1/4 tb Coriander seeds
2 1/4 ts Whole cumin
1 1/2 ts Whole black mustard seeds
1 1/2 One inch stick cinnamon
6 Hole cloves
3/8 ts Whole black peppercorns
3/8 ts Ground nutmeg
1 1/2 Whole dried hot red chili
3 c Grated fresh coconut
1 1/2 One in cube ginger chopped
9 Cloves garlic
3/4 Fresh hod green chili
2 1/4 c Water
6 tb Vegetable oil
3 Medium onions, minced
3 1/3 lb Chicken parts, skinned
2 1/4 ts Salt
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.
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Chicken Xacuti Recipe | Chicken Shagoti | Chicken Curry Recipe | Goan Cuisine | Cookd
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Chicken Xacuti is a exotic #ChickenCurryRecipe. In this #ChickenXacuti marinated chicken pieces are simmered in freshly ground masala paste and coconut milk. Try out this delicious #ChickenShagoti and serve it hot with phulka, roti, naan, and paratha. Do try this recipe and share your feedback with us in the comments section.
Chicken Xacuti Recipe:
Chicken (Curry cut) - 500 g
Ginger Garlic paste - 1 tbsp
Turmeric Powder - ½ tsp
Salt - 1 tsp
Lemon juice - 1 tbsp
Onion (chopped) - 2 Cups
Oil - 3 tbsp
Tomato (chopped) - 1 ½ Cups
Coconut Milk - ½ cup
Salt - ¾ tsp
Water - 1 Cup
For the Masala:
Dried red chillies - 6 nos
Onion (sliced) - 1 Cup
Coriander seeds - 1 tbsp
Cloves - 10 nos
Black Peppercorns - 1 tsp
Cinnamon - 2-inch piece
Nutmeg - 1-cm piece
Fennel seeds - ½ tsp
Star anise - ½ piece
Mace - ¼ piece
Poppy seeds - 2 tsp
Grated coconut - 1 ½ cups
Water (To Grind) - ½ Cup
Cooking Instructions:
1. Marinate the chicken pieces with ginger-garlic paste, lemon juice, turmeric and 1 tsp salt. Let it rest for at least 20 minutes. Meanwhile, we can prepare the masala.
2. Heat oil and add the coriander seeds, on medium-low flame. After 30 seconds, add all the spices except the fennel and poppy seeds. Cook until the spices are fragrant. Then add the fennel seeds, poppy seeds, sliced onion and grated coconut. Cook until the onion and coconut start to brown. Grind it into a smooth paste with water and set aside.
3. In a pan, add the chopped onions and saute until they turn golden brown. Then add the tomatoes and cook until they are soft.
4. Add the chicken and saute for 2 minutes. Add 1 cup of water and cook covered for 10 minutes.
5. Then add the masala paste and cook for 10 minutes.
6. Finally, stir in the coconut milk. When it comes to a boil, immediately turn off the heat.
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