Xacuti

Ingredients

• •Coconut
• •Whole spices
• •Chicken/meat

Steps

1. 1Dry-roast a mix of whole spices, dried red chilies, and freshly grated coconut in a pan over medium heat, stirring constantly, until the coconut turns a deep golden-brown and the spices smell toasted, being careful not to burn them.
2. 2Let the roasted mixture cool slightly, then grind it with a little water into a smooth, thick paste.
3. 3Heat oil in a heavy pot and sauté chopped onions until soft and lightly browned.
4. 4Add the ground xacuti paste to the pot along with ginger-garlic paste, and cook over medium heat for five to six minutes, stirring frequently, until the raw aroma fades and the oil begins to separate at the edges.
5. 5Add the chicken or meat pieces and stir to coat them thoroughly in the roasted spice paste.
6. 6Pour in enough water to bring the gravy to your desired consistency, then cover and simmer for 25 to 35 minutes, or longer for tougher meat, until the meat is fully cooked and tender.
7. 7Uncover and let the gravy simmer a little longer if it needs to thicken further, stirring occasionally to prevent sticking.
8. 8Season with salt, and serve hot with steamed rice or Goan bread.