Chicken Vindaloo

Chicken Vindaloo
NAANWICH


WHITE CHICKEN & SPICED CURRY SAUCE HANDWRAPPED IN NAAN

Product Info

Sukhi’s Naanwich® is another creation from my kitchen after numerous requests to create Indian food on the go. Chicken pieces first cooked in a flavorful sauce and then wrapped in a Naan make this a favorite for any occasion. Pack it up for lunch or serve it as a snack. Indian food is now at your fingertips.

  • NO PRESERVATIVES ADDED
  • CHICKEN USED HAS NO ADDED ANTIBIOTICS OR HORMONES
  • CERTIFIED HALAL

Nutrition Basics

  • Calories310
  • Fat9g
  • Sodium580mg
  • Carbohydrates42g
  • Protein17g

Nutrition Facts

Serving Size 5.2 oz (147g)

Serving Per Container 2

Amount Per Serving
Calories 310 Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 580mg 24%
Total Carbohydrate 42g 14%
Dietary Fiber 1g 4%
Sugars 5g
Protein 17g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 20%

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

INGREDIENTS:

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].

CHICKEN VINDALOO FILLING: [White chicken, vindaloo sauce {caramelized onions (onions, expeller pressed canola oil), coconut milk (coconut extract, 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, jalapeño, chickpea flour, lentil flour, paprika, garlic powder, lemon juice concentrate, turmeric powder, oleoresin garam masala}, water, sugar, salt, spices, garlic powder, oleoresin turmeric].

CONTAINS: WHEAT, TREE NUT (COCONUT), MILK

Heating Instructions

Microwave

  1. Remove film from Naanwich.
  2. Wrap Naanwich loosely in paper towel.
  3. Heat for 90 seconds on high.
  4. Let stand for 1 minute before serving.

Conventional or Toaster Oven

  1. Thaw Naanwich (may be refrigerated overnight to thaw; do not refrigerate longer than 3 days).
  2. Wrap in foil.
  3. Place on baking sheet and bake at 350°F for 20 minutes or until hot.