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Indian Kasundi Chicken Recipe
A Bengali delicacy – Kasundi Chicken features a vegan meat alternative, cooked in mustard flavored gravy. Bengalis love their food and take pride in daily meals. Often, they purchase ingredients fresh each day, and life centers around cooking and enjoying meals.
Kasundi Chicken is best enjoyed freshly prepared and hot. However, this dish assembles quickly and easily, making it a good choice for a quick meal. In fact, if you have the meat substitute prepared ahead, this dish comes together in about a half-hour, including preparation time. Likewise, set the cashews and almonds to soak a few hours prior.
Keep in mind that Kasundi Chicken’s spicy nature might overwhelm some. However, if you enjoy a little spicy mustard, try this delicious entree!
NOTE: Wheat gluten (seitan) works very well for this recipe.
However, you might also try prepared vegan products. See our Meat Substitute page for ideas.
Kasundi Chicken Ingredients:
- 1/2 cup Kasundi Mustard Paste
- 12 ounces Chicken meat substitute (see NOTE above) in bite-sized pieces
- 1/4 cup Vegan Yogurt
- 1/2 tsp Red chili powder
- 1/4 tsp turmeric powder
- salt to taste
- 4 T mustard oil
- 3 T poppy seeds
- 4 green chilies
- 10-12 cashews, soaked
- 10-12 almonds, soaked
- Place meat substitute in a bowl.
- Add yogurt, turmeric, chili powder, and salt.
- Mix well and set aside.
- Put poppy seeds and 2 chopped green chilies in a blender. Add a small amount of water and blend into a smooth paste. set aside.
- In a large saucepan, heat mustard oil until it reaches the smoking point.
- When it reaches the smoking point, add the “chicken” and stir to mix.
- Sauté on low heat.
- Slice remaining green chilies into strips. Stir into pan. Continue cooking.
- Put kasundi mustard paste into a bowl, Add 1/2 cup water and mix well.
- Add paste mix to the pan and mix well.
- Cook for one minute.
- Mix in ground paste into pan mixture.
- Cover and cook for 5-7 minutes.
- Serve hot.
Interested in Bengali culture?