C46 Chicken Shatkora

Shatkora is a type of Bangladeshi Lemon. It is seasonal (April to October) and can be purchased fresh or frozen at many Asian supermarkets. It requires precooking as described to soften the texture and to prevent the lemon flavour becoming overpowering. This is not commonly found on a High Street Indian Restaurant or take-away menu but can occasionally be found.

Ingredients

For 1	Continued...
1 tbspn oil	¼ tspn turmeric
40 gm onion (prepared weight)	1 tspn tomato pureé
20 gm pre-cooked shatkora	10 gm jaggery goor - optional (see note 2)
300 ml c46 curry base sauce (see note 1)	20 gm green pepper
½ tspn c41 curry powder	1 portion c41 pre-cooked chicken or c41 pre-cooked chicken tikka
½ tspn ground coriander	¼ tspn salt
¼ tspn chilli powder	2 tbspn juice (see note 3)
¼ tspn ground cumin

Preparation

Chop the onion and green pepper.
Prepare the shatkora as follows (if using frozen shatkora, skip the initial cutting stage)...

  Wash and cut the shatkora into about 8 wedges and remove any pips and thick pith.
  Place into a non-stick saucepan, cover with water and crush in 50 gm of Jaggery Goor.
  Bring to a boil and simmer for 30 minutes, adding more boiling water as needed to prevent boiling dry.
  When cooked, remove from the heat and allow to cool.
  When cooled remove the shatkora and reserve 2 tbspn of the juice for later (see note 3).
  Slice the shatkora as finely as possible (will need 20 gm).
  Remaining shatkora can be put into a glass jar with any juice, adding a little water and refrigerated or frozen.

Cooking - 9 min

Heat the oil in a pan and cook the onion and pre-cooked shatkora for 4 min, adding 80 ml of c46 base sauce after 1 - 2 min.
Add the curry powder, ground coriander, chilli powder, ground cumin and turmeric and cook, stirring constantly for 1 min, adding a little c46 base sauce as needed to prevent drying and burning.
Add the tomato pureé, green pepper, jaggery goor and 80 ml of c46 base sauce and cook, stirring regularly for 1 min adding a little more c46 base sauce as needed to prevent drying.
Stir in the chicken, salt and 80 ml of c46 base sauce and cook, stirring regularly, for 3 min, adding c46 base sauce as needed to maintain the desired sauce consistency.
Reduce the heat and stir in 2 tbspn of reserved shatkora juice.

Serving

Serve with rice.

Notes

(1) 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.
(2) The 10 gm of Jaggery will sweeten the dish and you may prefer to leave this out. Jaggery Goor is unrefined cane sugar and can be purchased at some supermarkets or Asian outlets. Demerara sugar can be used instead or even ordinary sugar if necessary.
(3) The juice referred to is the reserved liquid used to precook the shatkora.

The main ingredients

Click image to Enlarge

The finished meal

Fresh Shatkora

Frozen Shatkora

Jaggery Goor

Click image to Enlarge