Maya Kaimal All Natural Tangy Coconut & Chili Vindaloo Spicy Indian Simmer Sauce.
Water, Onions, Tomato Paste (Fresh Vine-Ripened Tomatoes), Coconut Cream (Coconut Cream, Xanthan Gum, Carrageenan, Guar Gum), Expeller Pressed Canola Oil, Spices, Vinegar (Water, White Distilled Vinegar), Ginger, Salt, Garlic, Green Chili, Tamarind, Brown Mustard Seed, Turmeric.
Simmer sauce with 1 1/2 pounds raw or lightly sautï¿½ed cubed chicken for 10-15 minutes (cooking times may vary). Serve with basmati rice. Also good with cubed meat (cook 45-60 min), potatoes or chickpeas. Serves 4. Quick uses: spread on lamb sandwiches. Mix into ground beef for a spicy burger. Spoon into an omelet with sautï¿½ed peppers. Simmer with leftover roasts or vegetables. Keep refrigerated.
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