Meet your new go-to meal. Our Coconut Chicken Curry, enjoyed as a comfort food in South India, features tender chicken simmered in a tomato-coconut milk curry with aromatic hints of cinnamon and clove. This dish is paired with a serving of Basmati saffron rice, which is grown in the Himalayan foothills, prepared with real saffron threads cooked with whole cardamom pods and bay leaves.
Serv. Size 8 Fl Oz, Serv. Per Container 2, Amount Per Serving Calories 280, Calories From Fat 80, Total Fat 8g (12% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 320mg (13% DV), Total Carb. 27g (9% DV), Dietary Fiber 1g (4% DV), Sugars 1g, Protein 23g, Vitamin A (4%), Vitamin C (6% DV), Calcium (2% DV), Iron (8% DV)
Coconut Chicken Curry: Chicken Raised Without Antibiotics (Boneless), Tomatoes, Onions, Coconut Milk (Coconut Extract, Water, Citric Acid), Expeller Pressed Canola Oil, Tomato Puree (Tomato Concentrate, Citric Acid, Water), Coconut, Cultured Dextrose, Ginger, Garlic, Salt, Cumin, Fennel Seeds, Coriander, Black Pepper, Red Chilies, Cloves, Cinnamon, Bay Leaf.
Saffron Rice: Basmati Rice, Water, Saffron, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Cardamom, Bay Leaf.
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.