Lisbon by Rebecca Seal

Author:Rebecca Seal
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille
Published: 2017-05-17T04:00:00+00:00

XACUTI DE FRANGO

CHICKEN XACUTI

Serves 4

This curry may have dozens of ingredients, but the complex, rich flavours you get at the end are well worth it. You can make it with ready-made coconut milk (½–¾ of a well-shaken 400 ml/14 fl oz can), but I love the flavour and texture you get from making your own with toasted coconut. You can also swap the chicken for veal or lamb, or even goat, but they will need long, slow cooking (the exact time will depend on the cut you choose) until the meat is soft and tender.

This is another Goan-Portuguese dish, which I was introduced to by the chefs at Cantinho da Paz. For more information on them, and why Goan food is so important to Portugal, see Samosas.

MASALA POWDER

1 teaspoon hot chilli powder

1 teaspoon turmeric

½ teaspoon freshly grated nutmeg

4 cloves

16 black peppercorns

2 teaspoons coriander seeds

½ cinnamon stick

½ teaspoon fenugreek seeds

generous pinch of salt

CHILLI PASTE

1 green chilli (seeded and ribs removed if you like less heat)

10 dried curry leaves

4 garlic cloves

1 large thumb-sized piece of ginger, peeled

juice of 1 lime

4 tablespoons chopped coriander (cilantro) leaves

CURRY

200 g (7 oz) unsweetened desiccated coconut

200–300 ml (7–10 fl oz/generous ¾ cup–1¼ cups) water

flavourless oil, for frying

1 onion, finely sliced

4 free-range chicken thighs (organic if possible), skin on, bone in

4 free-range chicken drumsticks (organic if possible), skin on, bone in

1 teaspoon turmeric

1 tablespoon plain (all-purpose) flour, if needed

salt, to taste

freshly squeezed lime juice, to serve

handful of chopped coriander (cilantro) leaves, to serve

rice or flatbreads, to serve

Place all the masala powder ingredients, except the fenugreek seeds and salt, in a hot dry frying pan, and toast for 1–2 minutes until fragrant. Remove the cinnamon stick and reserve for later. Add the fenugreek seeds and salt to the mix and grind in a mortar and pestle to a fine powder. Set aside.

For the chilli paste, blitz everything together until it forms a smooth paste. Set aside.

To assemble the curry, place a large wide frying pan over a medium heat. Once hot, remove from the heat and add the coconut. Cook – still off the heat – stirring all the time. The coconut will toast quickly, turning light brown. When the coconut is mostly brown, tip it into the bowl of a food processor or blender and add the water. Blend for about 5 minutes, to make a loose paste.

Next, pour the coconut paste into a sieve set over a large bowl. Squeeze out as much coconut milk as you can, using your hands, and once the solids are as dry as possible, discard them. Set aside the toasted coconut milk.

Heat a little flavourless oil in a large heavy-based saucepan with a lid, add the sliced onions and fry over a medium heat for at least 15 minutes, stirring often, until thoroughly browned.

Next, add the chicken and turmeric and brown the meat (do this in batches if necessary, as crowding the pan will prevent the meat from browning). Return all the meat to the pan (if you browned it in batches) then add all the dry masala powder and the reserved cinnamon stick.

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