Uncle Ben's
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Coconut Milk Butter Chicken on Basmati Rice Medley

Coconut Milk Butter Chicken on Basmati Rice Medley

Makes 4 servings

prep time 20 min

total time 45 min

Ingredients

  • 1 pkg (170 g) UNCLE BEN’S® Rice & Grains Basmati Medley-Savoury Herb
    2 tbsp (30 mL) Butter
    4 Boneless skinless chicken breasts, cubed (about 1 ½ lb /750 g)
    1/4 tsp (1 mL) Each salt and freshly ground pepper
    1 Onion, chopped
    2 Cloves garlic, minced
    1 tbsp (15 mL) Minced fresh gingerroot
    2 tbsp (30 mL) Each prepared tandoori paste and cashew butter
    1 cup (250 mL) Tomato purée (passata)
    1 cup (250 mL) Coconut milk
    1 cup (250 mL) Peas
    2 tbsp (30 mL) Chopped fresh cilantro

Directions

  • Prepare rice according to package directions.
  • In large skillet, melt butter over medium-high heat; cook chicken, salt and pepper for 6 to 8 minutes or until browned all over. Add onion, garlic and ginger; sauté for 3 to 5 minutes or until softened.
  • Stir in tandoori paste and cashew butter; cook for 2 minutes. Stir in tomato purée and coconut milk; bring to boil. Reduce heat and simmer for about 10 minutes until chicken is cooked through and mixture thickens slightly.
  • Add peas and half of the cilantro; cook for 2 minutes.
  • Spoon mixture over a bed of rice; garnish with remaining cilantro.

Tips

Replace cashew butter with almond butter if desired.

nutritional information

per Serving, 1/4 of recipe

  • Calories

    630

  • Fat

    25g

  • Cholesterol

    120mg

  • Sodium

    1190mg

  • Carbohydrate

    50g

  • Fibre

    5g

  • Sugars

    8g

  • Protein

    52g

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