Xacuti

Dry roast the grated coconut in a pan until deep golden brown. Remove and set aside.

In the same pan, roast the Kashmiri chillies, poppy seeds, coriander seeds, cumin seeds, peppercorns, cloves, cardamom, cinnamon, and star anise until fragrant.

Allow the roasted ingredients to cool slightly.

Grind the roasted coconut, roasted spices, garlic, ginger, turmeric powder, and a little water into a smooth, thick Xacuti masala paste.

Heat oil in a heavy-bottomed pot over medium heat.

Add the sliced onions and cook until golden brown.

Add the chicken pieces and sauté for 5–6 minutes.

Add the prepared Xacuti masala paste and cook for 5 minutes, stirring continuously.

Add water and salt. Mix well.

Bring to a gentle boil, then reduce the heat and simmer covered for 35–40 minutes until the chicken is tender.

Stir occasionally to prevent the masala from sticking to the bottom.

Simmer uncovered for a few minutes if a thicker gravy is desired.

Taste and adjust seasoning before serving.

Serve hot with Goan poi bread, steamed rice, or sannas.