Goan Chicken Xacuti White Spice Coconut Roasted Complex

Method

1. 1

   Make the roasted coconut masala: dry-roast grated coconut in a pan on medium, stirring continuously, until deep golden brown.

2. 2

   Transfer. In the same pan dry-roast roughly chopped onion until charred at edges.

3. 3

   In the same pan dry-roast dried red chillies, then all the whole spices together briefly until fragrant.

4. 4

   Blend all roasted coconut, onion, chillies, spices and turmeric with minimal water into a very thick paste.

5. 5

   Heat 2 tbsp oil in a heavy pot. Add finely sliced onion.

6. 6

   Cook on medium for 10 minutes until deep golden.

7. 7

   Add the roasted coconut masala. Fry stirring for 5 minutes on medium — the raw smell should transform and oil should begin to surface.

8. 8

   Add finely chopped tomatoes. Cook 5 minutes.

9. 9

   Add chicken pieces. Coat with the masala. Add 1 cup water. Bring to a boil.

10. 10

    Cover and simmer on medium-low for 35 to 40 minutes until chicken is completely tender and the sauce is thick and deeply fragrant. Season with salt.