Chicken and Shatkora Curry (Citrus-Spiced Chicken), Sylheti-Style
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Ingredients
- 900 g bone-in chicken pieces, mixed
- 1 shatkora (Bengali citrus)
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 513 kcal
- Protein
- 40.9 g
- Carbohydrate
- 9.3 g
- of which sugars
- 5.3 g
- Fat
- 34.1 g
- of which saturates
- 8 g
- Fibre
- 2.6 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Shatkora is a bitter Sylheti citrus found in Bangladeshi grocers; if you can't get hold of one, use the zest of a grapefruit and two limes instead for a similar sharp, bitter edge.
- 2
Scrub the shatkora, cut into small wedges and set aside.
- 3
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 4
Add the chicken and brown for 6 minutes, then stir in the ground turmeric and chilli powder.
- 5
Add the shatkora wedges and 400ml water, cover and simmer for 30 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining and the sauce carries the citrus aroma.
- 6
Scatter with the fresh coriander and serve with rice.
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