Chicken, Date & Cashew Curry

International rugby player James Haskell has put together a cook book of some of his favourite & healthy recipes, that fulled him at the elite level, both for England and the British & Irish Lions. He was kind enough to share some of the recipes from his book with us. The book is available to buy here.

Ingredients (Serves 2)

  • 2 x Chicken breasts, skinless & boneless.

  • 1 x Tablespoon of olive oil.

  • 2 x Garlic cloves, finely chopped.

  • 1/2cm x piece of ginger, finely chopped.

  • 1 x Onion, finely chopped.

  • 2 x Tablespoons of medium curry powder.

  • 1/2 x Teaspoon of ground cinnamon.

  • 1 x teaspoon of ground turmeric.

  • 200ml x reduced fat coconut milk.

  • 200ml x water

  • 2 x Tablespoons Meridian Date Syrup

  • 3 x Tablespoons Meridian Cashew Butter.

  • 2 x Handfuls of baby spinach

  • 4 x Spring onions, finely chopped

  • 250g x Wholegrain steamed pilau rice.


  1. Roughly chop the chicken breasts into 8 pieces and place in a bowl. Heat the olive oil in a large saucepan over a medium heat, and add the garlic, ginger & onion and cook for 1-2 minutes without colouring. Then add the chicken for a further 2 minutes. Finally add the curry powder, cinnamon and turmeric to the pan and cook for another minute.

  2. Pour in the coconut milk, water, date syrup and cashew butter, and bring to the boil. Turn the curry down to a gentle simmer and cook for another 8-10 minutes, stirring occasionally. Add the spinach leaves and the spring onions, and cook for another minute. Season with salt & pepper to your taste.

  3. Heat the pilau rice according the packet instructions, divide between the two plates. Serve the curry.