• Chicken Xacuti

• (chickencookedinaspicy coconut gravy)
• 1kgchicken
• 2cupsdicedonion
• 1onion,slicedlengthwise
• 2cupscoconut
• 4greenchillies
• 26garlicflakes
• 1inchpieceginger
• 1/2tspturmeric
• 2tbspcorianderseeds
• 10-15cloves
• 2piecesofcinnamon
• 2tsppoppyseeds

• 1/ dagadful
• 1/8 piece nutmeg
• 15 dry red chillies
• 1 lemon-sized ball of tamarind soacked in water
• 1 small bunchof coriander leaves
• salt to taste oil for frying juice of half a lime

• Cut and wash a chicken pieces. Apply salt and a paste of green chillies, garlic, ginger and a little turmeric powder and marinate for 15 minutes. In a pan add oil and when hot add coriander seeds, followed by red chillies and roast till they darken. Remove from the pan. Fry poppy seeds, garlic, cinnamon and spices separately and keep aside in a bowl. Fry the garlic add to the bowl. Then fry the sliced onion till brown. Grind to paste. Add more oil to the pan and fry the chopped onion. Add the chicken pieces and fry. Cover and cook on slow fire for a minute. Add the grinding water and stir. The water has to cover the chicen pieces. Once the chicken is cooked, add the ground masala, tamarind juice, salt and lemon juice. Once it comes to a boil remove from the fire. Add finely chopped coriander leaves. This curry is pungent. Add less chillies if desired