Xacuti is Mozambique's answer to Indian curry — a Portuguese-influenced spiced stew that layers cashew paste, coconut milk, and warm spices around tender chicken. The depth comes from toasted spices (cloves, cumin, cinnamon) and roasted garlic, finished with cashew cream for richness. It's comfort food with colonial history. Rooted in the everyday cooking of Portuguese Mozambique kitchens, Xacuti balances technique and tradition: the chicken, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the chicken, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Toast cumin and cloves in a dry pan 1-2 minutes until fragrant. Let cool and grind.
Heat oil and sauté garlic until golden. Add toasted spices and fry 30 seconds.
Add chicken and brown on all sides, 5-6 minutes.
Mix cashew butter with coconut milk. Pour over chicken and simmer 30-35 minutes until chicken is tender.
Season with salt and pepper. Serve over rice.
Toast spices fresh for maximum flavor.
Cashew butter adds creaminess without extra cream.
Low, slow cooking develops the spice layers.
Source the freshest chicken, cubed you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Use shrimp instead of chicken
Add diced tomatoes for tang
Make with lamb for deeper flavor
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Refrigerate up to 5 days. Freezes well for 3 months. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Xacuti evolved from Portuguese colonial kitchens blending European spice knowledge with African ingredients and techniques. The name likely derives from the Portuguese 'xacutim' or from local languages.
Xacuti is aromatic and warming, not fiery. The spices add depth rather than heat.
Yes, use mushrooms or chickpeas instead of chicken.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If chicken, cubed is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
