Goan Spiced Chicken Xacuti with Toasted Coconut and Poppy Seeds

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A richly spiced chicken curry from Goa, simmered in a fragrant blend of toasted coconut, poppy seeds, and dry roasted spices. This Indian-inspired chicken recipe, ready in about 85 minutes, pairs chicken thighs, bone-in and skinless, grated coconut, poppy seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 800 g chicken thighs, bone-in and skinless
• 1 cup grated coconut
• 2 tbsp poppy seeds
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 cloves
• 1 inch cinnamon stick
• 4 dried red chilies
• 2 medium onion, finely chopped
• 5 garlic cloves, minced
• 1 tbsp ginger, minced
• 4 tbsp vegetable oil
• 15 curry leaves
• 2 cups water
• to taste salt

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Instructions

1. Step 1: Dry roast 1 cup grated coconut in a skillet over medium heat for 5-6 minutes until golden brown and fragrant. Remove and let cool.
2. Step 2: In the same skillet, dry roast 2 tbsp poppy seeds, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, 1-inch cinnamon stick, and 4 dried red chilies for 3-4 minutes. Grind them with the toasted coconut into a fine paste using a little water.
3. Step 3: Heat 4 tbsp vegetable oil in a large pot over medium heat. Add 2 finely chopped medium onions and 15 curry leaves. Sauté for 8-10 minutes until golden brown.
4. Step 4: Add 5 minced garlic cloves and 1 tbsp minced ginger. Cook for 2 minutes until fragrant.
5. Step 5: Stir in the prepared coconut-spice paste and cook for 5 minutes, stirring often until the oil starts to separate from the mixture.
6. Step 6: Add 800 g bone-in, skinless chicken thighs and salt to taste. Cook for 7-8 minutes on medium-high heat, stirring to coat the chicken well.
7. Step 7: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until the chicken is tender and the sauce thickens.
8. Step 8: Adjust seasoning as needed and serve hot with steamed rice or Goan poi bread.