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Coconut Milk Butter Chicken on Basmati Medley-098

Coconut Milk Butter Chicken on Basmati Rice Medley

  • Stovetop
  • Chicken & Rice Dishes
  • 45 Minutes or More
  • Flavored Grains
  • Chicken
Coconut Milk Butter Chicken on Basmati Medley-098
  • Servings
  • Prep
  • Cook
  • Total
    1h 5m
  • Fresh


About This Dish

Asian inspirations flirt with Indian flavors to make this buttery chicken dish unique and tasty. You can bring this international sensation to your dinner table tonight in only 45 minutes.


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


  1. Prepare rice according to package directions.
  2. 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.
  3. Stir in tandoori paste and cashew butter; cook for 2 minutes. Stir in tomato purée and coconut milk; bring to boil.
  4. Reduce heat and simmer for about 10 minutes until chicken is cooked through and mixture thickens slightly. 
  5. Add peas and half of the cilantro; cook for 2 minutes.
  6. Spoon mixture over a bed of rice; garnish with remaining cilantro.


Amount per serving (4 total)

Calories: 630
Total Fat: 25g
Saturated Fat:
Trans Fat:
Sodium: 1190mg
Carbohydrates: 50g
Dietary Fiber: 5g
Sugars: 5g
Protein: 52g
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