Goan Chicken Xacuti

Chicken Xacuti is a classic Goan dish at its finest. It’s a wonderful combination of numerous spices and aromatics, all nicely balanced in a thick, creamy, and powerfully flavourful coconut gravy. Serve this chicken Xacuti with Goan Pao, bread or even Chapati. It goes well with steamed rice, too.

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Known locally as “Shagoti” and derived from the Portuguese term “Chacuti,” this renowned curry owes its signature taste to a finely balanced spice blend. The dish is known for its robust and unique flavour character. While seafood forms are very popular around the coast, xacuti is equally delicious whether prepared with chicken, mutton, beef, or mushrooms for a vegetarian variation.

Crabs, known locally as “Kulyo,” are a popular item in Goan cuisine, both commonly relished at home and featured prominently on restaurant menus. The beauty of this dish lies in its simplicity—a handful of common kitchen spices, onions, and fresh coconut are roasted to create a rich, fragrant masala that gives the curry its characteristic depth & aroma.

Whether you’re trying Crab Xacuti for the first time or revisiting a childhood favourite, this recipe is simple to follow and fulfilling. Serve it with soft Goan pao, chapatis, or steamed white rice for a complete, hearty meal. This version is inspired by a treasured family recipe passed down from my grandmother to my mother and now to my kitchen, where it remains a favourite at the meal table.

You might be interested in other recipes like

Goan prawn cutlets
Goan crab cafreal
Goan crab xacuti
Goan chicken Xacuti

What you need to make this recipe

Crabs- You can choose either hard or soft crab shells for this xacuti recipe, but I love using mud crabs for their rich, sweet flavour.

Coconut- Freshly grated coconut brings a creamy texture and subtle sweetness to the crab curry gravy.

Vegetable- Onions are used for this recipe, along with the roasted spices and coconut for the gravy. Green chillies are used to add spiciness to this dish.

Whole spices- whole spices line fennel seeds, poppy seeds, cinnamon, cloves; peppercorns are used in this recipe.

Spice powders- Spice powders like turmeric and garam masala are used while grinding the gravy for this recipe.

Garlic- 7-9 garlic pods are used in this recipe for the flavour.

Dried kokum peels- Dried kokum peels are used to give tanginess to the dish.

How to make Goan Crab Xacuti

Clean, cut, and wash the crabs. I’ve used mud crab for this xacuti recipe.

Heat oil in a kadai. Add fennel seeds and let them crackle for a few seconds. Add garlic and toast till it turns brown in colour.

Next, add sliced onion and fry for 2-3 mins until golden brown. Now, add the grated coconut and fry for 3-4 minutes on a medium flame. Let the coconut turn brown in colour.

Add the whole spices and sauté until fragrant. Transfer the roasted spice mixture into a grinder. Add turmeric powder, garam masala and water. Then blend it into a smooth paste.

In a Kadai, add the crabs, chopped onion, green chillies, and the ground masala paste. Add ½ cup of water and keep the kadai on medium flame. Let it come to a boil. Adjust the salt accordingly.

Check if the crabs are cooked properly. Add dried kokum peels and turn off the gas.

Serve it with bread, chapatti, or rice.

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Goan Chicken Xacuti