Butter Chicken with Curry Rice

5 from 6 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 255 kcal


  • 2 piece Chicken breasts (approx. 180 g each)
  • Salt for seasoning
  • 1 tbsp Madras curry powder
  • 1 tsp Chilli flakes
  • 1 piece Onion
  • 1 piece Clove of garlic
  • 30 g Butter
  • Juice of half a lime
  • 1 pack Uncle Ben’s Express Curry Rice
  • 1 piece Pomegranate
  • 1 handful Parsley leaves


  • Cut the chicken breasts into small pieces and season with salt. Then mix with curry powder and chilli flakes. Peel the onion and garlic. Cut the onion into wedges and the garlic into slices.
  • Heat the butter in a pan and fry the marinated meat in it for about 10 minutes over low heat, turning more often. Halfway through the frying time, add the onions and garlic and fry. Finally, drizzle everything with the lime juice.
  • In the meantime, heat the Uncle Ben’s Express curry rice according to the instructions on the packet. Remove the seeds from the pomegranate and mix with the parsley. Arrange the rice and butter chicken and sprinkle with the parsley and pomegranate seeds.
  • Tip 4: A creamy yogurt can be served with this dish.


Serving: 100gCalories: 255kcalCarbohydrates: 3.4gProtein: 1.4gFat: 26.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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