Irresistible Indian cuisine. Chicken Used Raised With: No antibiotics ever; no added hormones (Federal regulations prohibit the use of hormones in poultry); no preservatives added. Fully cooked. Hot. Chicken Vindaloo is a popular dish in Indian cuisine. It originated from the coastal Goa region where it was first created by the Portuguese as a version of a stew, vinh d'alho, that they brought from Portugal. This dish, now a staple on Indian restaurant menus, gets its tangy and bold flavor from a blend of vinegar, ginger, garlic and chilies. Chicken used has no added antibiotics or hormones (Federal regulations prohibits the use of hormones in poultry). There are two types of people: people who love Indian cuisine and the people who just haven't tried it yet. Come into my kitchen and fall in love. - Sukhi Singh.

Boneless Skinless White Chicken, Vindaloo Sauce [Caramelized Onions (Onions, Expeller Pressed Canola Oil), Expeller Pressed Canola Oil, Water, Coconut Milk (Coconut Extract, Water), Curry Paste (Garlic, Lemongrass, Spices, Salt, Shallot, Kaffir Lime Peel, Turmeric), Vinegar, Onion Powder, Ginger, Cane Sugar, Spices, Sauce Contains 2% or Less of Garlic, Tapioca Starch, Jalapeno, Chickpea Flour, Paprika, Xanthan Gum, Oleoresin Paprika, Garlic Powder, Lemon Juice Concentrate, Turmeric Powder, Spice Extractives (Oleoresin Garam Masala)], Water, Sugar, Salt, Baking Soda.

Heating Instructions: Microwave: Microwaves vary. Adjust cook time as needed. Handle hot tray with care. 1. Remove paper sleeve and empty bag(s) in tray. 2. Cover and heat on high for 2 minutes. 3. Stir, cover and heat for 1 additional minute or until entree is hot. 4. Stir again. Let stand for 1 minute. Serve with Sukhi's lemon rice. Stove top 1. Remove paper sleeve and empty bag in a medium sized saucepan. 2. Cover and heat on medium heat for 5-7 minutes or until hot. 3. Empty contents into serving tray. Serve with Sukhi's lemon rice. Note: Tray is not oven safe.

Keep refrigerated.