Chicken, Date & Tamarind Curry With Kachumber
Infuse rich coconut stock with sweet dates, ginger and tangy tamarind. Serve over buttery long grain rice with a cucumber, tomato and coriander salad. Under 600 calories.
Method
7 steps
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 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.
Add your white long grain rice to a pot with a lid with 230ml cold water and bring to the boil over a high heat.
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked.
Once done, remove from the heat and set aside (lid on) to steam 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 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 your chicken and increase the heat to high.
Cook, covered, for 18 min 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 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.
Remove the pan from the heat and shred the cooked chicken apart in the pan using two forks.
Give everything a good mix up.
Serve the chicken, date & tamarind curry over the cooked rice with the kachumber to the side.
Enjoy!