C46 Chicken Kodu

This will not be found on many restaurant menus but is offered in one Bangladeshi restaurant I know of in North Yorkshire. "Kodu" means 'Bottle Gourd' in Bengali and is evidently used here to refer to the Butternut Squash.

Ingredients

For 1	Continued...
1 tbspn oil	¼ tspn fenugreek
50 gm onion (prepared weight)	1 portion c41 pre-cooked chicken tikka
½ tspn fennel seeds	300 ml c46 curry base sauce (see note 2)
½ tspn chilli powder	¼ tspn salt
¼ tspn ground coriander	75 gm butternut squash (prepared weight)
¼ tspn cinnamon

Preparation

Preheat the oven to 190°C.
Prepare the butternut squash by cutting off what you need and, (do not remove the skin) chop into approx 1 inch cubes, removing any seeds, if there are any, in the portion you are using. (see notes 1)
Lightly oil a baking tray and place the butternut squash pieces, skin down, onto the tray. Sprinkle a little curry powder onto each piece of squash. Place a small piece of butter onto each piece of squash and roast in the heated oven for 45 min.
Chop the onion.
Crush the fennel seeds to a powder in a pestle and mortar.

Cooking - 7½ min

Heat the oil in a suitable pan and cook the onion for 2 min.
Add the ground fennel, chilli powder, ground coriander, cinnamon and fenugreek and cook, stirring, for 30 seconds, adding a little c46 base sauce if needed to prevent drying and burning.
Add the c41 pre-cooked chicken tikka, 80 ml of c46 base sauce and salt and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain your preferred sauce consistency.
Add the roasted butternut squash and cook, stirring frequently, for 2 min, adding c46 base sauce as needed to maintain your preferred sauce consistency.

Serving

Serve with rice and garnish with a little freshly chopped coriander.

Notes

(1) A whole butternut squash will be far more than required for this dish, so just cut off sufficient for your needs, cover the cut end with cling film, and keep the remainder in a cool and dark place. A fridge is actually too cool and will hasten deterioration.
(2) Dilute the 300 ml of c46 base sauce with 200 ml of water and heat before use. If defrosted from frozen the base sauce can be warmed and briefly blended to reconstitute the colour and consistency.

The main ingredients

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