Case Pack: 2 – 4 lb. bags; 25 servings per case
This is a Goan dish from the Southwest coast of India. Although this is traditionally a fiery, hot dish made with pork, our Chicken in Vindaloo Sauce tastes equally good, though without the searingly hot spices.
INGREDIENTS: Chicken, (Chicken, Water, Potato Starch, Salt), Water, Tomato Paste, Onions, Potatoes, Canola Oil, Garlic, Ginger, White Vinegar, Spices, Jalapeño Peppers, Salt, Corn Starch, Sugar, Tamarind Concentrate, Turmeric.
- Thaw Monsoon Kitchens (MK) Chicken in Vindaloo Sauce in the refrigerator or hot water bath.
- Empty product into container and heat to an internal temperature of 165° F.
- Refrigerate unused portion and use within 3 days. Do not refreeze.
- Serve with Basmati Rice.
Do not place bag in steamer. Failure to follow directions could result in injury and loss of product.
Use caution as product may be hot. Appliances vary. Adjust cooking times as needed.
*Product must be cooked thoroughly to 165º F for food safety and quality.