Chicken Xacuti

Ingredients

• 2 pounds chicken thighs and drumsticks, skin removed
• 1 cup grated dried coconut (copra) or unsweetened shredded coconut
• 8 dried Kashmiri chiles, stemmed
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon poppy seeds
• 6 whole cloves
• 2 green cardamom pods
• 1 black cardamom pod
• 1 3-inch cinnamon stick, broken
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 4 star anise pods
• 1 teaspoon black mustard seeds
• 1/4 teaspoon ground turmeric
• 1/4 cup vegetable oil
• 2 medium onions, finely chopped
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tomatoes, chopped
• 1 tablespoon tamarind paste
• 1 teaspoon salt, plus more to taste
• 1 tablespoon chopped fresh cilantro, for garnish

Method

1. 1

   In a dry skillet over medium heat, toast the grated coconut, stirring constantly, until deep golden brown and fragrant, 3 to 4 minutes. Transfer to a plate to cool.

   3:00 · Toast coconut
2. 2

   In the same skillet, toast the dried chiles, coriander seeds, cumin seeds, peppercorns, poppy seeds, cloves, green and black cardamom, cinnamon, fennel seeds, fenugreek seeds, star anise, and mustard seeds over medium-low heat, stirring often, until fragrant and a shade darker, about 4 minutes.

   4:00 · Toast whole spices
3. 3

   Transfer the toasted coconut and spices to a blender or spice grinder, add the turmeric, and grind with a few tablespoons of water into a thick, smooth masala paste. Set aside.

4. 4

   Heat the oil in a 6-quart saucepan or Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until deeply golden brown, 10 to 12 minutes.

   10:00 · Cook onions
5. 5

   Stir in the garlic and ginger and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and ginger
6. 6

   Add the tomatoes and cook, mashing them into the onions, until they break down into a thick sauce, about 5 minutes.

   5:00 · Cook tomatoes
7. 7

   Stir in the ground masala paste and cook, stirring frequently, until the oil separates and the mixture darkens slightly, about 4 minutes.

   4:00 · Cook masala paste
8. 8

   Add the chicken pieces and stir to coat thoroughly in the masala.

9. 9

   Stir in the tamarind paste, salt, and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until the chicken is tender and cooked through, 30 to 35 minutes, stirring occasionally.

   30:00 · Simmer curry
10. 10

    Uncover and simmer a few minutes longer if the sauce needs thickening. Taste and adjust salt.

    5:00 · Reduce sauce
11. 11

    Garnish with chopped cilantro and serve hot with steamed rice.