20-Min Coconut Xacuti Chicken
Goan-inspired coconut curry with roasted spices, chicken thighs, and a bright finish. Toasted coconut and kasuri methi anchor this weeknight showstopper that tastes like restaurant cooking.
- Total time
- 22 min
- Servings
- 2
- Calories
- 448
- Protein
- 42g
Ingredients
- 1.25 lbs chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk, canned
- 1 medium onion, roughly chopped
- 2 tbsp tomato paste
- 1 tbsp kasuri methi (dried fenugreek leaves), crushed
- 1 tsp garam masala
- 1 tsp coriander seeds
- ¼ cup unsweetened desiccated coconut
Instructions
- 1
Toast coriander seeds in a dry skillet over medium heat for 1 minute until fragrant, then grind to powder.
- 2
Add 1 tbsp oil to the same skillet, then toast desiccated coconut until golden and aromatic, ~2 minutes.
- 3
Remove toasted coconut to a plate. Add 1 tbsp oil, then sear chicken thighs 3 minutes per side until edges brown.
- 4
Push chicken to the side, add chopped onion to the pan, cook until softened and edges start to caramelize, ~4 minutes.
- 5
Stir in tomato paste and cook for 1 minute. Add ground coriander, garam masala, and kasuri methi, stirring until fragrant.
- 6
Pour in coconut milk, scraping up any browned bits from the pan. Simmer 5 minutes until chicken is cooked through.
- 7
Stir in toasted coconut. Taste and season with salt and pepper. Serve hot.
Tools you’ll need
- 12-inch skillet or sauté pan
- spice grinder or mortar and pestle
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