Get ready. Our Chicken Vindaloo is spicy and we put in a lot of effort to maximize its flavor. First we marinate chicken for 12 hours in a coconut-based sauce. Then we simmer it for 3 hours in a blend of coconut, chili peppers and other spices, and serve it with turmeric rice. They say if you can't stand the heat get out of the kitchen!

• Hot Spice

• 22g Protein per serving

• No Artificial Ingredients

• No Antibiotics Ever

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, Expeller-pressed Canola Oil, Salt, Spices, 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 & dig in! (An internal temperature of 165 degrees F should be reached).

For a Complete Experience, Pair with Our: Chicken Tikka samosas & garlic naan.

Keep frozen.