Street Food - Goan Chef Xacuti & Pulav Rice

coconut

🥗Healthier: low-fat coconut milk

💰Cheaper: almond milk

Low-fat coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides a plant-based protein option.

red chilies

🥗Healthier: bell peppers

💰Cheaper: paprika

Bell peppers add sweetness without the heat.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice offers acidity with a fresh flavor.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until golden brown, about 8-10 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1-2 minutes.

Add coriander, cumin, black pepper, cinnamon, cloves, and star anise; toast for 2-3 minutes.

Blend toasted spices with coconut and a splash of water until smooth.

Add the spice paste to the pot and cook for 5-7 minutes, stirring frequently.

Incorporate chicken pieces and cook until browned on all sides, about 5-6 minutes.

Pour in vinegar and add turmeric, stirring to combine.

Add enough water to cover the chicken; bring to a boil.

Reduce heat to low and simmer until chicken is tender, about 30-35 minutes.

Season with salt to taste before serving.

Serve hot with rice or bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens