Sukhi's Chicken Coconut Curry, with Naan Bread & Basmati Rice
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Cooking instructions
Heating Instructions: Microwave (1200 watt): microwave cook times may vary depending on oven wattage: 1. Remove tray from carton and puncture film 2 to 3 times. 2. Heat on high for 2 minutes. 3. Carefully peel back film enough to gently stir sauce. 4. Heat for an additional 1 minute or until heated through. 5. Carefully remove film and serve. Naan: Remove naan from bag and cook on high for 15 seconds. Conventional oven: 1. Preheat oven to 375 degrees F. 2. Remove entree from carton and cut out plastic film from tray. 3. Cover with foil. 1. Place tray on baking sheet and bake for 35 - 40 minutes. Keep frozen.
Ingredients
Chicken Coconut Curry: White Chicken, Coconut Curry Sauce [Coconut Milk (Coconut Extract, Water), Water, Tomato Paste, Rice Flour, Coconut, Cane Sugar, Vinegar, Expeller Pressed Canola Sauce Contains 2% or Less of: Curry Paste (Lemongrass, Spices, Garlic, Shallot, Salt, Kaffir Lime Peel Turmeric), Garlic, Black Mustard Seed, Lentil Flour, Paprika, Potato Flakes, Ginger, Spice, Turmeric, Garlic Powder, Salt, Curry Leaves], Water, Sugar, Salt, Rice: Water, Basmati Rice, Naan: Raw Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Water, Yeast, Sugar, Canola Oil, Salt.
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