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Chicken, Date & Tamarind Curry

Chicken, Date & Tamarind Curry

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(4627 reviews from our customers)

Prep Time

40 min



To create a luxurious chicken curry, you'll infuse rich coconut stock with sweet dates, ginger and tangy tamarind. Serve over buttery basmati rice with a cucumber, tomato and coriander salad.

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 tomato
15g fresh root ginger
1/2 cucumber
chopped dates
1 bag of chopped dates (30g)
1 tsp ground turmeric
1 tbsp curry powder
5g coriander
130g basmati rice
chicken stock cube (new 5/18)
1 Knorr chicken stock cube †
1 tamarind paste sachet (15g)
FLECKED coconut cream 50g
50g solid coconut cream
2 x 125g British chicken breast fillets
2 x 125g British chicken breast fillets
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 tomato
  • 15g fresh root ginger
  • 1/2 cucumber
  • 1 bag of chopped dates (30g)
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 5g coriander
  • 130g basmati rice
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 tamarind paste sachet (15g)
  • 50g solid coconut cream
  • 2 x 125g British chicken breast fillets
Typical Values per 100g per serving
Energy 661 kJ
157 kcal
2829 kJ
671 kcal
of which saturates
4.9 g
4.1 g
20.9 g
17.4 g
of which sugars
18.4 g
5.2 g
78.9 g
22.3 g
Fibre 2.1 g 9.1 g
Protein 8.8 g 37.8 g
Salt 0.71 g 3.04 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 tomato
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1/2 cucumber
1 bag of chopped dates (30g)
dates 95%, rice flour
1 tsp ground turmeric
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
5g coriander
coriander (100%)
130g basmati rice
basmati rice (100%)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 tamarind paste sachet (15g)
light brown soft sugar, tamarind concentrate, ginger puree, garlic puree, water, green jalapeno chilli puree,orange juice concentrate, cornflour, salt, citric acid, potassium sorbate
50g solid coconut cream
coconut 100%
2 x 125g British chicken breast fillets
Chicken breast
  • Allergens highlighted by † (celery)

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.

Cooking Instructions
Instructions for 2 people (double for 4)

Boil a kettle

Peel and slice the 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

3 Chicken, Date & Tamarind Curry

While the onion is cooking, heat a pot with a lid, with a knob of butter over a high heat

Once melted, add the basmati rice and 300ml [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 all 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) the ginger

Remove the coconut cream from the sachet[s] and chop it roughly


Combine the chopped datestamarind paste, Knorr chicken stock cube[s] and chopped coconut cream with 400ml [800ml] boiled water – this is your date & tamarind stock


Add the ginger, 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 the chicken breasts and increase the heat to medium-high

Cook, covered, for 10-15 min or until the chicken is cooked through (no pink meat!) and the sauce has reduced to a curry-like consistency


Chop the coriander finely, including the stalks

Dice the tomato[es] and cucumber

In a large bowl combine the diced tomato, diced cucumber and remaining red onion with a pinch of salt and a drizzle of olive oil

Add the chopped coriander just before serving – this is your Indian salad


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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 cooked rice with the Indian salad to the side


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