Goan Chicken Xacuti Inspired Curry
with Spinach, Rice and Peas
- Sulphites
Xacuti (pronounced 'sha-cuti') is a traditional Goan curry with Portuguese influences. The rich sauce is made from a paste of caramelised onions, garlic, chilli and spices, tempered with coconut milk and a tangy kick of vinegar. Chicken is one of the more popular meats to pair with the curry sauce, which we've used alongside fluffy rice studded with peas.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Onion
4 unit(s)
Garlic Clove
1 unit(s)
Red Chilli
1 sachet(s)
Curry Powder Mix
4 unit(s)
British Chicken Thighs
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
180 milliliter(s)
Coconut Milk
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the onions.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onions, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onions are cooking, peel and grate the garlic (or use a garlic press). Halve the red chilli lengthways, deseed, then thinly slice.
Once caramelised, add the garlic, curry powder and half the chilli to the onions. Fry for 1-2 mins.
Scoop the onion and spices out of the pan and transfer to a blender. Pulse until finely chopped and combined. TIP: If you don't have a blender, transfer the onions straight to a bowl.
Add another drizzle of oil to the (now empty) frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper. Fry until the chicken is browned, 4-5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, add the blended curry paste (or reserved onions if not using a blender), cider vinegar, coconut milk, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Stir well to combine.
Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the sauce has cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste the sauce and season with salt and pepper if needed.
When the rice has cooked, stir through the peas.
Divide the rice and peas between your bowls and top with the chicken and curry sauce.
Scatter over the remaining chilli (add less if you'd prefer things milder) to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, fragrant curry sauce, with some comparing it to a mild korma or Thai curry.
- Ease of prep: Several found it easy to make, though a few noted it was more time-consuming than expected.
- Suggestions: Consider adding more curry powder for extra flavour; some preferred chicken breast over thighs for texture.
- Next-day meals: The sauce was praised, but some wished for more to generously coat the rice.
- Spice level: Reviewers found it pleasantly mild, though some would have preferred it spicier.
