Pedne Shagoti
Commonly known as Xacuti, this sophisticated curry originated in Pedne taluka of Goa, a region that borders Maharashtra in the north. This close proximity to the Malvan region, as it’s known, allows the intermingling of Malvan cuisine with Goan, resulting in a flavour exclusively found in the cuisine of Pedne. This masala from The Other Backward Community that calls Pedne home, is traditionally used with chicken or lamb, but it’s so versatile that it compliments a range of fish, meats and even vegetables.
₹79.00 – ₹150.00
Mapusa Dry Chillies, Coriander Seeds, Cinnamon, Cumin Seeds, Caraway Seeds, Nutmeg, Mace, Cloves, Black Pepper, Fennel Seeds, Black Cardamon, Green Cardamon, Bay leaf, Poppy Seeds, Star Anise, Turmeric Pieces, Mustard Seeds, Fenugreek, Sesame Seeds, Rock salt.
Nutritional Values
Per 100g
| Protein | 10.97g |
| Total fat | 13.80g |
| Carbohydrate | 49.11g |
| Energy | 364.52kcal |
| Sugars | 2.67g |
Chicken Shagoti
Marinate 1 kilo of chicken with 2 tsps of ginger-garlic paste and salt. Keep aside for at least 1 hour. Heat 4 tsps of oil in a kadai, add 2 medium onions finely chopped. Fry until they become translucent. Add the marinated chicken and mix throughly. Fry for a couple of mins and then add a tsp of turmeric powder. Mix. Add 4 tsps of the Pedne Shagoti masala stirring well so that the chicken pieces are well coated. Add a cup of warm water and a tsp of salt. Cover with lid and cook under low flame for 10 mins. Add thick coconut milk and cook for another 5 mins. Garnish with coriander leaves and serve.
Detailed video and illustrated recipe on womenoffatorda.in/chickenshagoti
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