Xacutti

Preparation method

1. For the marinade, in a food processor, blend the garlic cloves, ginger and coriander to a paste.

2. Add the tamarind concentrate, ground turmeric and chilli powder to the paste and stir well to combine. Rub the chicken pieces all over with the spice mixture.

3. For the xacutti masala, heat a frying pan over a medium heat, add all of the xacutti masala ingredients and dry fry for 30-45 seconds, or until the spices are fragrant. Using a spice grinder, grind the roasted spices to a fine powder.

4. For the sauce base, in a separate frying pan, heat two tablespoons of the oil over a medium heat. When the oil is hot, add half of the chopped onions and fry for 4-5 minutes, or until the onions are golden-brown. Add the grated coconut and fry for a further 3-4 minutes, stirring well. Remove from the heat and set aside.

5. In a separate pan, heat three tablespoons of the oil, add the remaining chopped onions and fry for 4-5 minutes, or until golden-brown.

6. Add the marinated chicken pieces and any remaining marinade left in the bowl and fry for 4-5 minutes, stirring continuously, until the chicken is golden-brown.

7. Add the reserved coconut and onion mixture to the chicken mixture and stir well. Continue to cook for 3-4 minutes.

8. Add the xacutti masala mixture and stir until well combined. Bring the mixture to a simmer and simmer for 4-5 minutes, or until the oil separates from the rest of the mixture. Season, to taste, with salt.

9. Add the tomato purée and the boiling water and bring to the boil, stirring well. Reduce the heat to low and simmer the mixture for 20-30 minutes, stirring regularly, until the chicken is tender and the sauce has thickened.

10. To serve, spoon the xacutti onto serving plates. Garnish with the chopped coriander, grated coconut and lime wedges.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4