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JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
  • JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney

JUNE: Friday Night Curry Discoverer - Goan Xacutti with Potato Pakora and Mango Chutney
£9.00
Fulfilment Date:

A complex and deliciously intense curry from Goa...
More info

Goa, a small coastal state in the west of India, was until relatively recently still ruled by the Portuguese, who are responsible for introducing chillies to India. India is now the largest consumer of chillies, and the Goans have a particular fondness for the spicy fruit. Xacutti (pronounced sha-koo-tee) is both hot and intense with layers of flavour coming from whole, ground and toasted spices. Historically it was eaten to rid the paddy field workers of colds during the wet monsoon season, as the spices were believed to have medicinal properties. We're serving it here with garlic and coriander rice, a simple root veg sabzi, crispy and moreish potato pakora and a sweet mango chutney.
Details

Prep: 40 mins

Cook: 1 hour 10 mins

Serves: 4

Effort: Medium effort

Origin: India
Shopping list
  • 500g diced chicken (thighs are best) or use meat-free chicken style pieces for a veg version
  • 1 large red onion
  • 5 cloves of garlic
  • 250g potatoes (any type)
  • 300g mixture of root veg (eg parsnips, carrots, beetroot, sweet potatoes etc)
  • 10g bunch of coriander
  • 1 medium mango (or 200g ready-prepared)
  • 1 tbsp tomato puree
  • 200ml full fat coconut milk
  • 100g plain flour or gluten-free alternative
  • 300g basmati or long grain rice
  • 80g sugar
  • 60ml vinegar (white wine or cider vinegar is best)
  • Oil for frying (sunflower or vegetable oil is best)
Spices included

White Poppy Seeds: white poppy


Paste Spices: Kashmiri chilli, cumin, black pepper, fennel, turmeric, coriander, ajowan, star anise, nutmeg, cloves


Whole Spices: cinnamon, star anise, long chilli


Rice Spices: cinnamon, mint, coriander leaf


Chutney Spices: cumin, ginger, garlic, mild chilli flakes (chilli flakes, sunflower oil, salt), nigella, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg, chilli


Sabzi Spices: brown MUSTARD, cumin, turmeric, green bell pepper


Pakora Blend: turmeric, cumin, Kashmiri chilli, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli



Allergens are listed in CAPITALS. May contain CELERY and SESAME.

Store in a cool, dry place.

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