RECIPE

Creamy Coconut Butter Chicken with Basmati Rice

Name: Creamy Coconut Butter Chicken with Basmati Rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 pouches (each 240 g) BEN’S ORIGINAL™ BISTRO EXPRESS™ Basmati Rice; 2 Tbsp (30 mL) Canola oil; 2 Tbsp (30 mL) Indian curry paste; 2 Tbsp (30 mL) Tomato paste; 1 Tbsp (15 mL) Minced ginger; 2 Tbsp (30 mL) Peanut butter; 1 can (400 mL) Coconut milk; 6 Boneless, Skinless Chicken Thighs, cubed; 1/2 tsp (2 mL) Salt; 2 Tbsp (30 mL) Cilantro leaves (optional); 4 pcs Naan bread, for serving

Bens Original Creamy Coconut Butter Chicken_Basmati Rice

TIME

20 min

INGREDIENTS

10 items

MAKES

4 servings

How about a dinner that serves? Try adding some sweet coconut milk to traditional butter chicken and serve with BEN’S ORIGINAL™ BISTRO EXPRESS™ Basmati rice. So creamy, so delicious.

2 pouches (each 240 g) BEN’S ORIGINAL™ BISTRO EXPRESS™ Basmati Rice
2 Tbsp (30 mL) Canola oil
2 Tbsp (30 mL) Indian curry paste
2 Tbsp (30 mL) Tomato paste
1 Tbsp (15 mL) Minced ginger
2 Tbsp (30 mL) Peanut butter
1 can (400 mL) Coconut milk
6 Boneless, Skinless Chicken Thighs, cubed
1/2 tsp (2 mL) Salt
2 Tbsp (30 mL) Cilantro leaves (optional)
4 pcs Naan bread, for serving

1
In a large skillet, heat oil set over medium-high heat. Add curry paste, tomato paste and ginger. Cook, stirring for 1 minute or until fragrant. Whisk in peanut butter and coconut milk; bring to a boil. Stir in chicken and salt. Simmer for 5 to 7 minutes or until chicken is cooked through.
2
Prepare rice according to microwave directions.
3
Serve butter chicken over rice. Garnish with cilantro. Serve with Naan