{"id":34,"date":"2020-07-17T16:50:52","date_gmt":"2020-07-17T16:50:52","guid":{"rendered":"http:\/\/demo.mythemeshop.com\/clock\/?p=34"},"modified":"2020-07-27T21:29:09","modified_gmt":"2020-07-27T21:29:09","slug":"awesome-post-with-everything-with-it","status":"publish","type":"post","link":"https:\/\/curryzma.com\/?p=34","title":{"rendered":"Chicken Xacuti"},"content":{"rendered":"<h3 class=\"intro\"><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-469 aligncenter\" src=\"https:\/\/curryzma.com\/wp-content\/uploads\/2013\/07\/Xacuti-Chicken.jpg\" alt=\"Xacuti-Chicken\" width=\"569\" height=\"361\" srcset=\"https:\/\/curryzma.com\/wp-content\/uploads\/2013\/07\/Xacuti-Chicken.jpg 569w, https:\/\/curryzma.com\/wp-content\/uploads\/2013\/07\/Xacuti-Chicken-300x190.jpg 300w\" sizes=\"auto, (max-width: 569px) 100vw, 569px\" \/><\/h3>\n<h3 class=\"intro\">A uniquely flavored dish made from roasting a delicate blend of spices to form a thick paste with coconut and kashmiri chillies for an intense heat and delicious flavor.<\/h3>\n<p>Chicken Xacuti is actually pronounced as shakuti. It&#8217;s a unique South Indian dish from the Goan region that is made with poppy seeds and kashmiri chillies. It&#8217;s thought that &#8216;shakuti&#8217; comes from the Portuguese dish &#8216;chacuti&#8217; which has beed modified and to produce this dish.<\/p>\n<p>It&#8217;s a dish that is cooked with some typical South Indian flavors in a typical South Indian style. The chicken is first marinaded and the spices roasted and ground to create a fragrant paste. It radiates a beautiful bright red color which comes from the lovely kashmiri chillies that are a key ingredient of this dish. If you are the mood to wake up your taste buds then this is the dish for your. Hot, fiery and delicious.<\/p>\n<h2 style=\"text-align: center;\">Ingredients<\/h2>\n<ul>\n<li>8 chicken pieces on the bone skinless<\/li>\n<\/ul>\n<h4>\u00a0Marinade<\/h4>\n<ul>\n<li>1 tsp turmeric powder<\/li>\n<li>1 tsp salt (or to taste)<\/li>\n<\/ul>\n<h4>\u00a0Xacuti paste<\/h4>\n<ul>\n<li>120g fresh coconut, fresh grated\/desiccated<\/li>\n<li>8 kashmiri chillies, broken<\/li>\n<li>2 tbsp coriander seeds<\/li>\n<li>5cm sick of cassia bark, broken<\/li>\n<li>1 tsp black peppercorns<\/li>\n<li>1 tsp cumin seeds<\/li>\n<li>1 tsp fennel seeds<\/li>\n<li>4 cloves<\/li>\n<li>2 star anise<\/li>\n<li>1 tbsp poppy seeds<\/li>\n<li>6 garlic cloves<\/li>\n<\/ul>\n<h4>\u00a0Masala<\/h4>\n<ul>\n<li>2 tbsp vegetable oil<\/li>\n<li>2 medium onions, finely sliced<\/li>\n<li>\u00bd tsp nutmeg powder<\/li>\n<li>2 tsp tamarind paste<\/li>\n<\/ul>\n<h2 style=\"text-align: center;\">Method<\/h2>\n<h4>Marinade<\/h4>\n<ul>\n<li>Marinade the chicken in salt and turmeric for 15-20 minutes.<\/li>\n<\/ul>\n<h4>\u00a0Xacuti paste<\/h4>\n<ul>\n<li>Heat a dry frying pan on a low heat and roast the coconut for 5-7 minutes until just brown. Remove and set aside.<\/li>\n<li>Dry roast the chillies, coriander seeds, cassia bark, peppercorns, cumin seeds, fennel seeds, cloves and star anise in the same pan for 2 mins just till they release their aromatics.<\/li>\n<li>Add the poppy seeds and roast for a further 1 minute.<\/li>\n<li>Leave the spice to cool then grind in a spice grinder.<\/li>\n<li>Blitz the with the garlic and toasted coconut and add the ground spices with about 20ml of water to create a thick paste.<\/li>\n<\/ul>\n<h4>\u00a0Masala<\/h4>\n<ul>\n<li>Heat oil in a pan and add sliced onions. Fry for 10 minutes once browned add the spice paste and fry for 5 minutes.<\/li>\n<li>Stir in the chicken pieces and coat in the spice paste. Leave to cook on a low heat with the lid on the pan until the chicken pieces are tender.<\/li>\n<li>Grate in the nutmeg and tamarind paste and leave for a further 5 minutes to cook.<\/li>\n<li>Add some boiling water to create a little more gravy. Garnish with fresh coriander and whole red chillies.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>A uniquely flavored dish made from roasting a delicate blend of spices to form a thick paste with coconut and kashmiri chillies for an intense heat and delicious flavor. Chicken Xacuti is actually pronounced as shakuti. It&#8217;s a unique South Indian dish from the Goan region that is made with poppy seeds and kashmiri chillies. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-34","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fishandmeat","cat-16-id","has_thumb"],"_links":{"self":[{"href":"https:\/\/curryzma.com\/index.php?rest_route=\/wp\/v2\/posts\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/curryzma.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/curryzma.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/curryzma.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/curryzma.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34"}],"version-history":[{"count":7,"href":"https:\/\/curryzma.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions"}],"predecessor-version":[{"id":710,"href":"https:\/\/curryzma.com\/index.php?rest_route=\/wp\/v2\/posts\/34\/revisions\/710"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/curryzma.com\/index.php?rest_route=\/wp\/v2\/media\/469"}],"wp:attachment":[{"href":"https:\/\/curryzma.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/curryzma.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/curryzma.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}