Kasuandi cheese chicken gravy is a dish I learnt from my great-grandmother. It is an excellent accompaniment for appam and ghee rice.
What you need
Chicken, boneless – 500 gm
Onion - 2
Ginger-garlic paste – 1 tbsp
Fennel-pepper paste - 2 tsp
Tomato - 2
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Cloves - 2
Cinnamon strips - 2
Cardamom - 2
Chicken masala – 1 tsp
Coconut, grated – 1/2 cup
Cashew – 20 gm
Cheese – 50 gm
Oil - 2 tsp
Salt - to taste
Cooking instructions
Grind coconut with a little water first, then add cashew to it and grind again till you get a semi-solid paste.
In a pan, fry onions till golden-brown.
Add ginger-garlic paste to it. Then add fennel pepper paste.
Then add cloves, cinnamon, cardamom to it (don't grind these three).
Add chilli powder, coriander powder, turmeric powder and chicken masala powder to it.
Add tomatoes and stir.
Then add the chicken and salt.
Allow the chicken to boil, add the coconut-cashew paste and cook on a low flame for a minute.
Finally add the cheese.
(Shabeena Saidalavi is a physiotherapist who loves cooking for children and experimenting with new recipes.)
