Mexican Xacuti Chicken: A Spicy and Flavorful Traditional Mexican Curry
This flavorful chicken curry, inspired by the traditional Mexican dish, combines the essence of Mexican spices with the richness of coconut and an array of aromatic ingredients to give you a delightful meal. The ingredients are a fusion of Mexican and Indian culinary traditions, making this a unique and tasty treat.
### Ingredients:
For the Xacuti Spice Paste:
– 6 dried red chilies
– 1 tsp cumin seeds
– 1 tsp fennel seeds
– 1/2 tsp mustard seeds
– 1/2 tsp fenugreek seeds
– 1 tsp black peppercorns
– 1 tsp poppy seeds
– 1 tbsp coriander seeds
– 5 cloves
– 2-inch cinnamon stick
– 4 green cardamom pods
– 1 star anise
– 1/2 cup grated coconut
– 4 cloves garlic
– A small piece of ginger
– 2 medium onions, chopped
For the Chicken Curry:
– 1 kg chicken, cut into medium-sized pieces
– 2 tbsp oil
– 2 medium onions, finely chopped
– 2 tomatoes, pureed
– 1/2 tsp turmeric powder
– 1 tsp chili powder
– Salt to taste
– Fresh coriander leaves for garnish
### Instructions:
To Make the Xacuti Spice Paste:
1. Dry roast all the spices (dried red chilies, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, black peppercorns, poppy seeds, coriander seeds, cloves, cinnamon stick, cardamom pods, star anise) in a pan over medium heat until they release their aroma.
2. Add the grated coconut to the pan and roast until it turns golden brown. Stir frequently to avoid burning. Remove from heat and let it cool.
3. In a blender, add the roasted spices, coconut, garlic, ginger, and chopped onions. Blend to a smooth paste by adding a little water gradually if needed.
To Make the Chicken Curry:
1. Heat oil in a large pot over medium heat. Add the finely chopped onions and sauté until they become golden brown.
2. Add the pureed tomatoes and cook until the oil starts separating from the tomato mixture.
3. Stir in the Xacuti spice paste, turmeric powder, chili powder, and salt. Cook for a few minutes until the spices are well integrated into the mixture.
4. Add the chicken pieces and mix well to coat them with the spice mixture. Cook for about 5-10 minutes, stirring occasionally, until the chicken is browned.
5. Pour in enough water to cover the chicken pieces and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the chicken is fully cooked and tender.
6. Garnish with fresh coriander leaves just before serving.
Enjoy your Mexicany Xacuti Chicken with steamed rice or warm tortillas for a delightful and spicy meal!
The source of the article is from the blog crasel.tk