C41 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.


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



  1. Heat the oil in a wok or heavy pan and cook the onion for 2 min.
  2. Add the ground fennel, chilli powder, ground coriander, cinnamon and fenugreek and cook, stirring, for 30 seconds.
  3. Add the chicken tikka, 80 ml of c41 base sauce and salt and cook, stirring regularly, for 3 min, adding c41 base sauce as needed to prevent drying.
  4. Add the roasted butternut squash and the remaining c41 base sauce and cook, stirring frequently, for 2 min.


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


(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.

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The main ingredients
Enlarge image

The finished meal