Chicken, Date & Tamarind Curry With Brown Rice
To create a luxurious chicken curry, you'll infuse rich coconut stock with sweet dates, ginger and tangy tamarind. Serve over buttery brown rice with a tomato and coriander salad.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Boil a kettle
Peel and slice your red onion[s] finely
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a knob of butter over a medium-low heat
Once melted, add most of the sliced onion (you'll use the rest later!) with a pinch of salt and cook for 8-10 min or until softened and caramelised
While the onion is cooking, rinse your brown rice and add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain and return it to the pot with a knob of butter and keep covered until serving
Whilst the rice is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Chop your creamed coconut roughly (if required!)
Combine your chopped dates, tamarind paste, chicken stock mix and chopped creamed coconut with 400ml [600ml] [800ml] boiled water – this is your date & tamarind stock
Chop your coriander finely (including the stalks), then dice your tomato[es] and cucumber and set everything aside for later
Add the chopped ginger, ground turmeric, curry powder and a generous grind of black pepper to the softened onion and cook for 30 secs
Add the date & tamarind stock and give everything a good mix up
Add your chicken breast strips and increase the heat to high
Cook, covered, for 13-15 min or until the chicken is cooked through (no pink meat!) and the sauce has reduced to a curry-like consistency
Combine the diced tomato, diced cucumber and remaining onion with a pinch of salt and drizzle of olive oil in a large bowl, then add the chopped coriander just before serving – this is your Indian-style salad
Remove the pan from the heat and shred the cooked chicken apart in the pan using two forks – this technique is known as 'pulling'
Give everything a good mix up – this is your chicken, date & tamarind curry
Serve the chicken, date & tamarind curry over the brown rice with the Indian-style salad to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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