Prepare Curry Sauce by mixing all ingredients in a bowl. Set aside.
Add 1 Tbsp canola oil to fry pan over medium-high heat. Add chicken pieces and cook, turning, about 4 minutes until cooked through and no pink is remaining. Remove from pan to another bowl and set aside.
To the same fry pan, over medium-high heat, add 1 Tbsp canola oil, bell pepper and onions. Sauté until just soft, about 4 minutes.
Add butter sauce, chicken and chopped dates. Stir to combine and simmer for 5-7 minutes.
Stir in milk and remove from heat.
Serve over steamed rice sprinkled with pistachio nuts and fresh herbs.