Chicken Vindaloo

Chicken Vindaloo
with BASMATI RICE


TENDER ALL NATURAL CHICKEN IN A CURRY WITH ONIONS, COCONUT AND SPICES

Product Info

Chicken Vindaloo is a popular dish in Indian cuisine. It originated from the coastal Goa region where it was first created by the Portuguese. Known for its spiciness, this curry dish gets its bold flavor from a blend of vinegar, ginger, garlic and chiles. Served with our Basmati rice, this meal is irresistible.

  • CHICKEN USED HAS NO ANTIBIOTICS OR ADDED HORMONES
  • GLUTEN FREE
  • CERTIFIED HALAL

Nutrition Basics

  • Calories240
  • Fat7g
  • Sodium480mg
  • Carbohydrates23g
  • Protein20g

Nutrition Facts

Serving Size 3/4 cup (170g)

Serving Per Container 2

Amount Per Serving
Calories 240 Calories from Fat 60
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 480mg 20%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 20g
Vitamin A 0% Vitamin C 0%
Calcium 8% Iron 6%

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

INGREDIENTS: CHICKEN VINDALOO: White chicken, vindaloo sauce [caramelized onions (onions, expeller pressed canola oil), water, curry paste (lemongrass, spices, garlic, shallot, salt, kaffir lime peel, turmeric), coconut milk (coconut extracts, water), expeller pressed canola oil, vinegar, onion powder, ginger, tapioca starch, cane sugar, jalapeno, garlic puree (garlic, water), chickpea, lentils, paprika, garlic powder, lemon juice concentrate, turmeric powder, oleoresin garam masala], water, sugar, salt.

RICE: water, rice, cultured dextrose, glucono delta lactone.

CONTAINS: TREE NUTS (COCONUT)

 

Heating Instructions

Microwave

  1. Remove cardboard sleeve from tray
  2. Remove film from tray
  3. Empty rice and entrée pouches into the tray (entrée over rice)
  4. Heat 2.5 minutes or until hot (internal temperature is 165°F)
  5. Let stand for 1 minute before serving

Serving Suggestions

  1. Mix with Salads

    1. Mix Vindaloo with Salads