With basmati Rice. Tender dark meat chicken in a spicy curry of Tamarind, ginger and red pepper.
Garlic, Garlic, Ginger, Ginger, Ginger, Water, Water, Cane Sugar, Spices, Spices, Sea Salt, Paprika, Chicken Broth, Expeller Pressed Canola Oil, Expeller Pressed Canola Oil, Tamarind, Basmati Rice, White Vinegar, Tomato Paste (Tomatoes, Citric Acid), Native Rice Starch, Basmati Rice: Water, Chicken: Boneless Dark Meat Chicken, Vindaloo Sauce: Water, Sauteed Onions (Onions, Expeller Pressed Canola Oil), and Contains 2% or Less of: Garlic, Nonfat Yogurt (Nonfat Milk, Cultures), Potatoes: Diced Potatoes
Keep frozen. Cook thoroughly. Cooking: Microwave (1000 watt) 1. Remove tray from carton. 2. Pierce film 3-4 times. 3. Cook on high for 3 minutes. 4. Remove film. Stir, turn dish a half-turn and cook on high for an additional 2-3 minutes. 5. Let stand 1 minute. 6. Stir and serve. Use caution as product will be hot. Conventional Oven: 1. Preheat oven to 375 degrees F. 2. Place tray on baking sheet in center of oven leaving film intact. Do not vent. 3. Cook for 40 minutes. 4. Carefully remove baking sheet and tray from oven. 5. Let stand 1 minute. 6. Remove film from tray. 7. Stir and serve. Use caution as product will be hot. Do not prepare in toaster oven. Keep frozen until ready to use. Cook thoroughly before eating. Ovens vary. Cook to an internal temperature of 165 degrees F.
Always refer to the actual package for the most accurate information