Chicken Currywith Lemon Rice
Our Chicken Curry is a delicious and comforting combination. This version comes with tender chicken that’s cooked in our made-from-scratch onion-tomato curry sauce. It’s then seasoned with our signature spices that ignite your senses. This dish is paired with a serving of Basmati lemon rice, which is grown in the Himalayan foothills and prepared with pure lemon juice, turmeric, and lentils.
- Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
- Antibiotic Free, Humanely Raised Chicken
- Gluten Free
- Spice Level: Mild
Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 320, Total Fat 9g (12% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 590mg (26% DV), Total Carb. 40g (15% DV), Dietary Fiber 3g (11% DV), Total Sugars 3g, (Includes 0g added sugars, 0% DV), 0% DV), Protein 19g, Vitamin D 0mcg (0% DV), Calcium 181mg (15% DV), Iron 2mg (10% DV), Potassium 361mg (8% DV).
Chicken Curry: Chicken Raised Without Antibiotics (Boneless), Onions, Tomatoes, Tomato Puree (Tomatoes, Citric Acid), Garlic, Ginger, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Spices, Turmeric, Paprika, Garam Masala (Spice Blend).
Lemon Rice: Basmati Rice (Water, Basmati Rice), Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric, Whole Red Chilies.
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.
