Shatkora Chicken Curry (Sylheti Citrus Chicken)
A Sylheti style chicken curry with the sharp, bitter perfume of shatkora, a citrus fruit sold frozen in Bangladeshi shops.
- Time1 hr 15
- LevelMedium
- Costabout £2.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 431kcal
- 7.1gcarbs
- 2.8gof which sugars
- 18.5gfat
- 5.3gsaturates
- 57.4gprotein
- 2.4gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the mustard oil in a heavy pan over a medium heat until the sharp smell softens, about 1 minute. Fry the onions for 12 minutes, until golden.
12 min - 2
Add the ginger and garlic and cook for 2 minutes. Stir in the turmeric, coriander, cumin and chilli powder with a splash of water and cook for 3 minutes, until the oil shows at the edges.
- 3
Add the chicken and brown it in the masala for 8 minutes, turning.
8 min - 4
Pour in the hot water, add the salt, shatkora and green chillies. If you use frozen shatkora, thaw it first and use only the rind and a little flesh, cut small, with the seeds removed.
- 5
Cover and simmer for 30 minutes, until the chicken is very tender.
30 min - 6
Uncover and cook for 10 minutes to thicken the sauce. It should taste hot, sour and slightly bitter. Scatter with coriander and serve with rice.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
