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For an alternative (better in my opinion) High Street Indian Restaurant version click here.

Preparation

• Cube the chicken breast.
• Deseed and thinly slice the pepper.
• Thinly slice the onion.
• Crush the garlic.
• Grate the ginger.
• Make a paste by blending the garlic and ginger with a little water in a pestle and mortar.
• Mix the tomato purée, methi, curry powder, chilli powder, sugar and salt with a little water to make a paste.
• Cut the Shatkora into quarters and discard the inner flesh. Then cut into thin strips and chop into 1 cm pieces. (see notes)

Cooking

1. Heat the oil in a heavy pan or wok and fry the onion for 3 min.
2. Add the peppers and continue cooking for 1 min.
3. Stir in garlic and ginger paste and fry for 30 seconds.
4. Add the purée spice paste and fry for 2 min, adding a little water as needed.
5. Add the chicken and fry, stirring, for 2 min to seal, adding a little water as needed.
6. Stir in the masala sauce and add the shatkora and simmer for 15 - 20 min adding water as needed.
7. Alternatively, stir in the masala sauce and fry for 3 min or until the chicken is cooked through, then stir in the lemon juice.
8. Stir in the coriander and cook for 1 min.

Serving

1. Serve with rice.

Notes

Shatkora, also known as Satkora, is the size of a large orange and only the outer skin is used. ¼ of a Shatkora is needed in the recipe and the rest can be frozen. It is seasonal (April - October) but can be purchased frozen from Indian Supermarkets.
It is very aromatic and is also called a Bengali or Bangladeshi Lemon and the taste and scent are best described as lemony. If this unavailable 1 tbpsn of lemon juice can be used instead although this is a poor substitute for the real thing.

The preparation stage
Enlarge image

The finished meal


Ripe Shatkora


Unripe Shatkora


Frozen Shatkora (Satkora)