Chicken Vindaloo

Chicken Vindaloo
with NAAN BREAD & BASMATI RICE


TENDER CHICKEN BREAST IN A CURRY WITH CARAMELIZED ONIONS, COCONUT AND SPICES

Product Info

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, this dish is an irresistible favorite.

  • MADE WITH HALAL CHICKEN
  • CHICKEN USED HAS NO ADDED ANTIBIOTICS OR HORMONES
  • NO PRESERVATIVES ADDED

Nutrition Basics

  • Calories350
  • Fat11g
  • Sodium730mg
  • Carbohydrates34g
  • Protein35g

Nutrition Facts

Chicken Vindaloo & Rice Serving Size: 9 oz (255g) Serving Per Container: 1
Naan Bread Serving Size: 2 oz (56g) Serving Per Container: 1
Amount Per Serving
Calories 350 190
Calories from Fat 100 50
% Daily Value* % Daily Value*
Total Fat
11g
17%
6g
9%
Saturated Fat
2g
10%
0g
0%
Trans Fat 0g 0g
Cholesterol
80mg
27%
0mg
0%
Sodium
730mg
30%
300mg
13%
Total Carbohydrate
34g
11%
29g
10%
Dietary Fiber
3g
12%
1g
4%
Sugars 5g 2g
Protein 30g 5g
Vitamin A 0% 0%
Vitamin C 0% 0%
Calcium 14% 6%
Iron 10% 12%

* Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS: CHICKEN VINDALOO: white chicken, vindaloo sauce [expeller pressed canola oil, caramelized onions (onions, expeller pressed canola oil), water, coconut milk (coconut extract, water), curry paste (lemongrass, spices, garlic, shallot, salt, kaffir lime peel, turmeric), vinegar, onion powder, ginger, cane sugar, spices, sauce contains 2% or less of garlic, tapioca starch, jalapeño, chickpea flour, lentil flour, paprika, xanthan gum, oleoresin paprika, garlic powder, lemon juice concentrate, turmeric powder, spice extractives (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.

CONTAINS: WHEAT, TREE NUT (COCONUT)

Heating Instructions

Microwave

  1. Remove entrée from carton and puncture film 2 to 3 times.
  2. Heat in microwave 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 Heating

  1. If heating in microwave, remove Naan from bag and cook on high for 15 seconds.
  2. If using a conventional oven, remove Naan from bag and bake for 5 minutes or until heated through.

Conventional Oven

  1. Preheat oven to 375°F.
  2. Remove entrée from carton and plastic film from tray.
  3. Cover with foil.
  4. Place tray on baking sheet and bake for 35 – 40 minutes.