We deliver Australia wide
Call 1300 303 307

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Helly Raichura's chicken xacuti

Preparation time
15 minutes
Cooking time
40 minutes
Serves
4

Helly Raichura's chicken xacuti recipe is a creamy curry that is naturally complimented by the creamy texture of a Chardonnay, Viognier or aged Roussanne.

Ingredients

1 kg chicken drumsticks, skinless

1 lime

3 medium red onions, sliced

5 tbsp oil

2 cups light coconut milk

Lime

 

Spice mix

1½ cups grated coconut

½ tsp turmeric powder

10 dry red chillies

8 peppercorns

1 tsp cumin seeds

1 stick cassia bark

4 cardamom

1 inch fresh ginger

10 cloves garlic

Salt, to taste


Recipe by Helly Raichura

Photography by Kristoffer Paulsen

Styling by Julie Haines

Method

1. Toast grated coconut till light brown.

2. In a blender, add toasted coconut and all the ingredients for spice mix.

3. In a pan add oil, followed by sliced onions, and cook till light brown.

4. Now add chicken and cook till it caramelises a little, followed by a little water. Cover the pan and cook for 5 minutes.

5. Add the spice paste, coconut milk and mix well. Season to taste, and cover the pan till chicken is cooked.

6. Serve, garnished with lime wedges.


Wine Match

Chardonnay

Viognier

Roussanne

Food
Preparation Time
15 minutes
Cooking Time
40 minutes
Serves
4