Ghee Roasted Chickenwith Basmati Cumin Rice
This dish, which originated in Mangalore, a coastal region of India, is tangy and spicy thanks to the robust flavors of sautéed chilis. Tender pieces of humanely-raised and antibiotic-free chicken are basted in ghee, or clarified butter, and simmered in a bold and fiery sauce. It’s paired with Basmati rice that’s grown in the Himalayan foothills, and tempered with toasted cumin seeds, cardamom, and bay leaves.
- Certified by Global Animal Partnership (Step 2) and is on the ASPCA's list of certified farm products
- Gluten Free
- rBST-Free Milk
- Spice Level: Hot
Serv. Size 8 fl oz, Serv. Per Container 2, Amount Per Serving Calories 360, Total Fat 12g (15% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1020mg (44% DV), Total Carb. 44g (16% DV), Dietary Fiber 3g (11% DV), Sugars 3g (Includes 2g added sugars, 4% DV), 4% DV), Protein 19g, Vitamin D 0mcg (0% DV), Calcium 255mg (20% DV), Iron 3mg (15% DV), Potassium 417mg (8% DV).
Ghee Roasted Chicken: (boneless), Water, Crushed Tomatoes (tomatoes, salt), Low-fat Yogurt (cultured pasteurized milk, skim milk), Tomato Puree (tomatoes, citric acid), Butter (cream), Garlic, Ghee (milk fat), Salt, Sugar, Cultured Dextrose, Paprika, Ginger, Spices, Cashews, Tamarind, Expeller Pressed Canola Oil, Turmeric, Xanthan Gum, Potato Starch, Garam Masala (spice blend).
Basmati Cumin Rice: Basmati Rice (water, basmati rice), Expeller Pressed Canola Oil, Cultured Dextrose, Cardamom, Cumin Seeds, Salt, Bay Leaf.
Contains: Milk, Tree Nuts (cashews).
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.
