with Basmati Rice
Tender dark meat chicken in a spicy tamarind, ginger and red pepper curry
Explore the delicious mix of cultures and recipes refined over centuries in our Chicken Vindaloo.
Did you know that…
The name Vindaloo, isn’t Indian but rather Portuguese. Early Portuguese explorers brought their dish, carne de vinha d’alhos, with them when they arrived in Goa on the coast of India. Through the centuries this dish, which started as meat marinated in garlic and palm vinegar, went through a flavorful evolution adding tamarind, ginger and red pepper to become the vindaloo the world loves today.
INGREDIENTS: Basmati Rice: Basmati Rice, Water, Expeller Pressed Sunflower Oil, Ginger, Garlic. Vindaloo Sauce: Water, Tomato Paste, Chicken Broth (Water, Chicken Bones), Sautéed Onions (Onions, Expeller Pressed Sunflower Oil), Paprika. Contains 2% or Less of: Garlic, White Vinegar, Spices, Ginger, Sea Salt, Cane Sugar, Tamarind, Red Chilies. Chicken: Boneless Dark Meat Chicken, Nonfat Yogurt (Cultured Nonfat Milk, Pectin), Water, Rice Starch, Ginger, Sea Salt, Garlic, Spices, Expeller Pressed Sunflower Oil. Potatoes: Diced Potatoes, Water.