C44 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.


For 1 Continued...
1 tbspn oil ¼ tspn turmeric
40 gm onion (prepared weight) 1 tspn tomato pureé
20 gm precooked shatkora 10 gm jaggery goor - optional (see note 2)
300 ml C44 curry base sauce (see note 1) 20 gm green pepper
½ tspn c41 curry powder 1 portion precooked chicken or chicken tikka
½ tspn ground coriander ¼ tspn salt
¼ tspn chilli powder 2 tbspn juice (see note 3)
¼ tspn ground cumin  


  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.


  1. Heat the oil in a pan and cook the onion and precooked shatkora for 4 min, adding 80 ml of c44 base sauce after 1 - 2 min.
  2. Add the curry powder, ground coriander, chilli powder, ground cumin and turmeric and cook, stirring constantly for 1 min, adding a little c44 base sauce as needed to prevent drying and burning.
  3. Add the tomato pureé, green pepper, jaggery goor and 80 ml of c44 base sauce and cook, stirring regularly for 1 min adding a little more c44 base sauce as needed to prevent drying.
  4. Stir in the chicken, salt and 80 ml of c44 base sauce and cook, stirring regularly, for 3 min, adding c44 base sauce as needed to maintain the desired sauce consistency.
  5. Reduce the heat and stir in 2 tbspn of reserved shatkora juice.


  1. Serve with rice.


(1) The C44 base sauce should be diluted with 100 ml of water and heated before use. Other base sauce (such as C41) can also be used.
(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.

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The main ingredients
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The finished meal

Fresh Shatkora

Frozen Shatkora
Jaggery Goor
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