Chicken Drumstick Xacutti Curry

A flavourful recipe to feed the whole family. 

By Kevin Fernandez
2 min read
Rafi's Chicken Drumstick Xacutti Curry Recipe

Serves: 2 - 3/4 - 6 Ready in: 45 minutes

Introduction

The Xacutti (sha-koo-ti) Curry Pack is a simple Goan dish with coconut and warming Garam Masala. This dish has a rich, thick sauce from the use of tomato puree and creamed coconut. This sweet, richness is counterbalanced by the addition of sharp vinegar.   

Rafi would usually cook with chicken on the bone as a more economical way of cooking. This also creates a richer flavoured sauce. 

Ingredients

Serves 2 - 3

Serves 4 - 6 
Xacutti Curry Pack (Serves 2 - 3) Xacutti Curry Pack (Serves 4 - 6)
1/2 whole chicken 1 whole chicken
175ml water 300ml water
30g Creamed Coconut 60g Creamed Coconut
2 tbsp Tomato Puree 4 tbsp Tomato Puree 
1 tbsp Cider Viengar 2 tbsp Cider Vinegar
1 tsp sugar 2 tsp sugar
Desiccated Coconut to garnish Desiccated Coconut to garnish
Coriander to garnish Coriander to garnish
Salt to taste Salt to taste

Instructions 

  1. Empty your Xacutti Curry Pack into a pan and toast the spices on a low-medium heat for 5 minutes.
  2. Add the water and creamed coconut. Simmer until the coconut dissolves.
  3. Add the uncooked chicken, mix well, cover and cook for 10-15 minutes.
  4. The chicken should be cooked at this stage, if unsure, use a probe or cut a piece of the leg to check. If it isn't fully cooked, mix, cover and gently simmer for another 5 minutes.
  5. Garnish with a large handful of chopped fresh coriander and season with salt, to taste. Serve and enjoy!

You will need

Inspired by

Rafi Fernandez (1965-2013)

Rafi became an expert in Indian and Malaysian cooking through her and her husband's combined heritage and may travels around the world. She wrote a number of cookbooks and taught many classes to people in her local community. Her love of cooking and of sharing her knowledge was obvious to all who met her, as many of our customers and staff still fondly remember.

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