Chicken, Date & Tamarind Curry With Kachumber

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, heat a pot with a lid, with a knob of butter over a high heat

Once melted, add your basmati rice and 300ml [390ml] [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until the water has absorbed and the rice is cooked

Once cooked, remove from the heat 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!)

Dissolve your chicken stock mix in 400ml [600ml] [800ml] boiled water then add your chopped dates, tamarind paste and chopped creamed coconut – this is your date & tamarind stock

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, give everything a good mix up, then add the chicken breast strips and increase the heat to high

Cook, covered, for 18 min (turning half way) or until the chicken is cooked through (no pink meat!) and the sauce has reduced to a curry-like consistency

Chop your coriander finely, including the stalks

Dice your tomato[es] and cucumber

Combine the diced tomato, diced cucumber and remaining sliced onion in a large bowl with a pinch of salt and a drizzle of olive oil

Add the chopped coriander just before serving – this is your kachumber