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The Best and Easy Healthy Chicken Xacuti Curry Home Made Recipe

A traditional Indian Curry recipe simplified with organic spices and easy to follow directions. Enjoy the Goan style red sauce, mild heat, and a tangy flavor from tamarind paste. This xacuti recipe is Dairy Free and Paleo.

This dish uses ingredients you can find at your local grocery store. I gave it a healthy twist so you can enjoy any night of the week or for a special dinner party.


This is a traditional Goan chicken curry dish which is known as xacuti. Goa is a beach town on the West coast of India.

With tropical influences, this recipe using tamarind paste, made from the pods that grow in the tropics of India and Asia.

The sauce for this dish is red, mild heat, and a tangy flavor from the tamarind paste.


2-lbs boneless, skinless chicken thighs, cut into 1-inch cubes

Juice of two limes

¾ tsp sea salt

1 cup shredded unsweetened coconut flakes

1 Tbsp fennel seeds

½ tsp ground nutmeg

2 tsp ground cinnamon

3 Tbsp & 1 ½ tsp ground cumin

3 Tbsp & 1 ½ tsp ground coriander

1 Tbsp black pepper

1 Tbsp poppy seeds

¾ tsp ground clove

2 Tbsp coconut oil

1 tsp yellow mustard seeds

2 yellow onions, small diced

2 Anaheim green chilies, small diced

1 tsp ground turmeric

10 cloves of garlic, minced

2-inch piece of ginger, peeled and minced

2/3 cup tomato puree

1 Tbsp pure tamarind paste


The Best and Easy Healthy Chicken Xacuti Curry Home Made Recipe



In a medium bowl, add the cubed chicken and toss with the lime juice and sea salt. Stir well and set aside.

In a small bowl, combine the spice mix of coconut flakes, fennel, nutmeg, cinnamon, cumin, coriander, pepper, poppy seeds, and clove. Stir and set aside.

In a large sauce pot, melt the coconut oil over high heat. Add the mustard seeds. When they begin to pop, reduce the heat to medium and add the chopped onions, diced green chilies and turmeric. Stir frequently till onion is soft and translucent, about 5 minutes.

Add garlic and ginger, letting fry for 30 seconds. Stir in spice mix and tomato puree, combining well. Add the chicken and let brown, stirring occasionally, for 5 minutes.

Poor in 4 cups of water. Bring to a rapid simmer for 10 minutes. Add the tamarind and continue simmering until the liquid has reduced in half and has a thick, sauce consistency, about 40 minutes.

Season with additional salt and pepper to taste. Serve with cauliflower rice and fresh cilantro.


Don’t skimp on spices. Use fresh, recently purchased spices that are less than 2 years old for optimal flavor

Make ahead, this recipe reheats great and gets more delicious as the days go buy.

Serve with basmati rice, cauliflower rice or blanched greens like chard or kale.

Swap chicken thighs for chicken breasts if you prefer white meat or do a 50/50 mix.


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