Sukhi's Chicken Vindaloo
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Cooking instructions
Heating Instructions: Microwave: 1. Remove paper sleeve and empty bag in tray. 2. Cover and heat on high for 2 minutes. 3. Stir, cover and heat for another 60 seconds or until entree is hot. 4. Let stand for 1 minute. Serve with Sukhi's Lemon Rice. Stove Top: 1. Remove paper sleeve and empty bag into a medium sized saucepan. 2. Heat on medium until entree is hot. 3. Empty contents into serving tray. Serve with Sukhi's Lemon Rice. Keep refrigerated.
Ingredients
White Chicken, Vindaloo Sauce [Caramelized Onions (Onions, Expeller Pressed Canola Oil), Water, Curry Paste (Lemongrass, Spices, Garlic, Shallot, Salt, Kaffir Lime Peel, Turmeric), Coconut Milk (Coconut Extracts, Water), Expeller Pressed Canola Oil, Vinegar, Onion Powder, Spices, Ginger, Tapioca Starch, Cane Sugar, Jalapeno, Garlic, Chickpea, Lentils, Paprika, Garlic Powder, Lemon Juice Concentrate, Turmeric Powder, Oleoresin Garam Masala], Water, Sugar, Salt.
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