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Chicken Xacutti by Nikki Legon

Chicken Xacutti by Nikki Legon

Chicken Xacutti...



1 whole chicken, skinned and cut into small pieces, or eight chicken thighs for four people

shutterstock 93583021



1 whole garlic cloves, peeled

30g of ginger peeled

3 green chillies

Handful of chopped,

fresh coriander leaves

1½ tsp salt



8 cloves

1½ sticks cinnamon

5 cardamom pods

1 ½ tsp aniseed

1 ½ tsp poppy seeds

½ nutmeg, grated

3 star anise



4 tbsp oil

4 onions medium, chopped

4½ tbsp coriander powder

85g coconut, grated

12 garlic cloves peeled and crushed

1 tsp turmeric powder

2 tsp red chilli powder

1 handful of fresh coriander leaves and stalks, chopped

1 tin of coconut milk




Place the marinade ingredients in a blender and mix to a paste. Marinate the chicken in the paste for a minimum of 2 hours or overnight if possible.

Fry the spice powder ingredients (except for the poppy seeds) in a dry frying pan, making sure you do not burn the spices. You only need to heat gently to bring out the flavours and release the oils. Then grind to a fine powder.

Add 4 tbsp of oil to a large frying pan, add all of the onions and fry until golden brown. Then add 2 tbsp of coriander powder and fry for another minute.

Remove from the heat and set aside, split the onions in half and reserve half for later.

Lightly fry the grated coconut. In a blender incorporate the coconut and half of the onion mix with the dry spice powder and grind to a very fine paste.

Ensure that the coconut is completely ground so it is not gritty between the fingers.

In a large saucepan heat 2 ½  tbsp of oil, add the rest of the onions and the crushed garlic then cook for a minute.  Add the turmeric, coriander and chilli powder, and mix well. Add the chicken with 1 cup of water. Add the ground coconut paste, then stir in the coconut milk and the
chopped coriander.

Cover and cook on a low heat for around 30 minutes or until the chicken is cooked.

Serve with basmati rice and green salad.