Ingredients- for 2 (Gousto recipe so I think generous portion)
150g basmati rice
2 chicken breasts
30g chopped dates
50g coconut cream
1 tbsp tamarind paste
1 red onion
1 knob ginger
1 chicken stock cube
1 tsp turmeric
2 tomatoes
1/2 cucumber
1/2 tbsp curry powder
10g fresh coriander
Method
1 preheat 180/160 fan/has mark 6
Boil kettle
Finely slice red onion
Meanwhile heat a large wide based pan with 1 tbsp oil, add chicken breasts 3 mins each side until golden then pop in oven for 10 mins.
Put pan back on heat with some butter, cook onion leaving a bit for the salad. With a bit of salt for 8-10 mins.
Meanwhile heats pot with a lid withknob of butter over a high heat once melted add rice with 350 ml water and bring o boil once boiling reduce heat cover and cook for 10-15
Peel ginger, grate or chop
Remove coconut cream and chop
Combine dates, tamarind, chicken stock cube, coconut cream with 400 ml boiled water and whisk
Add ginger, turmeric, curry powder and black pepper to the softened onion.
Transfer chicken breasts back in and the tamarind/date stock
Cook covered for 6-8 mins until chicken cooked and sauce reduced
Meanwhile make salad of chopped onion tomato cucumber pinch salt drizzle olive oil and coriander
Remove curry from heat shred the chicken