Deep Indian Kitchen Chicken Vindaloo

Roasted chicken with spicy sauce and tumeric rice

Ingredients: Chicken Vindaloo – White Meat Chicken, Onions, Water, Coconut Milk (Coconut Milk, Water), Tomatoes (Tomatoes, Tomato Juice, Salt), Vinegar, Spices, Expeller-Pressed Canola Oil, Tomato Puree (Water, Tomatoes), Garlic, Salt, Tamarinds, Ghee (Clarified Butter), Potato Starch, Paprika Oleoresin, Turmeric, Green Chili., Turmeric Rice – Water, Basmati Rice, Turmeric.

COOKING DIRECTIONS (1100 WATT MICROWAVE) PUNCTURE FILM 3 TIMES. 3 MINS MICROWAVE ON HIGH. PEEL BACK FILM ENOUGH TO STIR GENTLY. RE-COVER WITH FILM. 1:30 MINS HEAT ON HIGH. LET STAND FOR 2 MINUTES, REMOVE FILM and DIG IN * AN INTERNAL TEMPERATURE OF 165 F SHOULD BE REACHED.