Chicken Vindaloowith Lemon Rice
Vindaloo originated in the 1500s from India’s early Portuguese colonists. To preserve their meats for long ocean voyages to Goa, the Portuguese pickled their meats in wine and garlic. Our modern day Vindaloo is sweet, sour and spicy—featuring tender chicken and potatoes combined with vinegar, fresh ginger and spices. 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 appears on the ASPCA's list of certified farm products
- Gluten Free
- Spice Level: Hot
Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 290, Calories From Fat 80, Total Fat 9g (14% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 500mg (21% DV), Total Carb. 36g (12% DV), Dietary Fiber 2g (8% DV), Sugars 2g, Protein 15g, Vitamin A (4%), Vitamin C (15% DV), Calcium (2% DV), Iron (4% DV)
Chicken Vindaloo: Chicken Raised Without Antibiotics (Boneless), Onions, Potatoes, Tomatoes, Tomato Puree (Tomatoes, Water, Citric Acid), Expeller Pressed Canola Oil, Vinegar, Garam Masala Spice Blend (Coriander, Turmeric, Red Chilies, Cumin, Paprika, Cinnamon, Cloves, Bay Leaf, Cardamom, Black Pepper, Mustard Seeds), Water, Ginger, Garlic, Cultured Dextrose, Salt.
Lemon Rice: Basmati Rice, Water, Lemon Juice, Expeller Pressed Canola Oil, Chana Dal (Bengal Gram), Urad Dal (Black Gram), Cultured Dextrose, Salt, Mustard Seeds, Turmeric Powder, 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.
