Spiced Goan Chicken Xacuti with Toasted Coconut and Poppy Seeds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A richly spiced Goan chicken curry featuring a roasted blend of coconut, poppy seeds, and bold spices simmered to tender perfection. This indian-inspired chicken ready in about 80 minutes pairs grated fresh coconut, poppy seeds, coriander seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 600 g chicken thighs, bone-in and skin removed, cut into pieces
• 3/4 cup grated fresh coconut
• 2 tbsp poppy seeds
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 4 whole cloves
• 1 small piece (2-inch) cinnamon stick
• 3 green cardamom pods
• 4 pieces dried red chilies
• 2 medium onion, finely chopped
• 5 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 1/2 tsp turmeric powder
• 4 tbsp vegetable oil
• 10 leaves curry leaves
• 1.5 cups water
• to taste salt

Instructions

1. Step 1: In a dry skillet over medium heat, toast 3/4 cup grated fresh coconut, 2 tbsp poppy seeds, 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, 1 small cinnamon stick, 3 green cardamom pods, and 4 dried red chilies for 5 minutes until golden and fragrant. Transfer to a grinder and grind to a fine powder.
2. Step 2: Heat 4 tbsp vegetable oil in a large pot over medium heat. Add 2 finely chopped onions and sauté for 8 minutes until golden brown. Add 5 minced garlic cloves, 1 tbsp grated ginger, and 10 curry leaves, cooking for 3 minutes until aromatic.
3. Step 3: Add the toasted spice powder and 1/2 tsp turmeric powder, stirring for 2 minutes until the oil separates and the mixture is fragrant.
4. Step 4: Add 600 g chicken thigh pieces and 1 tsp salt, tossing to coat the chicken in the masala. Pour in 1.5 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.