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Sukhi's Chicken Vindaloo, with Naan Bread & Basmati Rice
Sukhi's Chicken Vindaloo, with Naan Bread & Basmati Rice
11 oz
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About
Details
Tender white chicken in a curry with onions, coconut and spices. 35 g protein per serving. Certified Halal (Certified by the Islamic Services of America). Irresistible Indian cuisine. Chicken Used is Raised with: No antibiotics ever; no added hormones (Federal regulations prohibit the use of hormones in poultry); no preservatives added. Vindaloo gets its tangy, bold flavors from a blend of vinegar, ginger, garlic and chilies. First introduced to India by the Portuguese as a type of stew, it's now a staple on Indian menus everywhere. Served with warm Naan bread and Basmati rice. There are two types of people: people who love Indian cuisine and the people who just haven't tried it yet. Come into my kitchen and fall in love. - Sukhi Singh. Inspected for wholesomeness by US Department of Agriculture. www.sukhis.com. Follow Us! Facebook. Instagram. Pinterest. Twitter. For More Products and Serving Ideas: www.sukhis.com. Made in the USA. Product of USA.
Ingredients
Chicken Vindaloo: White Chicken, Vindaloo Sauce [Caramelized Onions (Onions, Expeller Pressed Canola Oil), Coconut Milk (Coconut Extracts, Water), Expeller Pressed Canola Oil, Curry Paste (Lemongrass, Spices, Garlic, Shallot, Salt, Kaffir Lime Peel, Turmeric), Vinegar, Water, Onion Powder, Spices, Ginger, Cane Sugar, Garlic, Tapioca Starch, Jalapeno, Chickpea Flour, Lentil Flour, Paprika, Garlic Powder, Lemon Juice Concentrate, Turmeric, Oleoresin Garam Masala, Water, Sugar, Salt, Rice: Water, Basmati Rice, Naan: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Water, Yeast, Sugar, Canola Oil, Salt.
Directions
Microwave (1200 watt): Microwave cook times may vary depending on oven wattage: 1. Remove tray from carton and puncture film 2 to 3 times. 2. Heat on high for 2 minutes. 3. Carefully peel back film enough to gently stir sauce. 4. Heat for an additional 1 minute or until heated through. 5. Carefully remove film and serve. Naan: Remove naan from bag and cook on high for 15 seconds. Conventional Oven: 1. Preheat oven to 375 degrees F. 2. Remove entree from carton and cut out plastic film from tray. 3. Cover with foil. 4. Place tray on baking sheet and bake for 35 - 40 minutes.
Fully cooked. Keep frozen.
Warnings
Contains: wheat, tree nut (coconut).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 350
- Total Fat 11g17%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 730mg30%
- Total Carbohydrate 34g11%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 30g
Details
Tender white chicken in a curry with onions, coconut and spices. 35 g protein per serving. Certified Halal (Certified by the Islamic Services of America). Irresistible Indian cuisine. Chicken Used is Raised with: No antibiotics ever; no added hormones (Federal regulations prohibit the use of hormones in poultry); no preservatives added. Vindaloo gets its tangy, bold flavors from a blend of vinegar, ginger, garlic and chilies. First introduced to India by the Portuguese as a type of stew, it's now a staple on Indian menus everywhere. Served with warm Naan bread and Basmati rice. There are two types of people: people who love Indian cuisine and the people who just haven't tried it yet. Come into my kitchen and fall in love. - Sukhi Singh. Inspected for wholesomeness by US Department of Agriculture. www.sukhis.com. Follow Us! Facebook. Instagram. Pinterest. Twitter. For More Products and Serving Ideas: www.sukhis.com. Made in the USA. Product of USA.
Ingredients
Chicken Vindaloo: White Chicken, Vindaloo Sauce [Caramelized Onions (Onions, Expeller Pressed Canola Oil), Coconut Milk (Coconut Extracts, Water), Expeller Pressed Canola Oil, Curry Paste (Lemongrass, Spices, Garlic, Shallot, Salt, Kaffir Lime Peel, Turmeric), Vinegar, Water, Onion Powder, Spices, Ginger, Cane Sugar, Garlic, Tapioca Starch, Jalapeno, Chickpea Flour, Lentil Flour, Paprika, Garlic Powder, Lemon Juice Concentrate, Turmeric, Oleoresin Garam Masala, Water, Sugar, Salt, Rice: Water, Basmati Rice, Naan: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Water, Yeast, Sugar, Canola Oil, Salt.
Directions
Microwave (1200 watt): Microwave cook times may vary depending on oven wattage: 1. Remove tray from carton and puncture film 2 to 3 times. 2. Heat on high for 2 minutes. 3. Carefully peel back film enough to gently stir sauce. 4. Heat for an additional 1 minute or until heated through. 5. Carefully remove film and serve. Naan: Remove naan from bag and cook on high for 15 seconds. Conventional Oven: 1. Preheat oven to 375 degrees F. 2. Remove entree from carton and cut out plastic film from tray. 3. Cover with foil. 4. Place tray on baking sheet and bake for 35 - 40 minutes.
Fully cooked. Keep frozen.
Warnings
Contains: wheat, tree nut (coconut).
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