An Indian - Portuguese influenced curry made with vinegar and spices, a favourite of Goa, best served hot with naan bread.
Shelf Life:9 months
Brand:Abela & Co Culinary Solutions
VINDALOO CHICKEN MARINATION (Chicken, Salt, Garlic Paste, Ginger Paste and White Vinegar), VINDALOO MASALA PASTE (Water, Apple Cider Vinegar, Red Chilli, Coriander, Cumin, Black Pepper, Mustard Seed, Clove and Cardamom), Onion, Corn Oil and Tomato Purée.
Manufactured in a facility that also processes peanuts and other allergens.
Stovetop: Allow to thaw overnight in chiller/fridge. Once thawed, place medium sized pot (or as needed for the quantity being reheated) and adjust for medium heat. Empty all content into pan, include all the juice (scrape bag if necessary). Allow the chicken & sauce to slowly reheat on simmer, do not boil. Be sure to stir occasionally for even heating. Heat time should take 20-30 minutes.
Oven: Preheat the oven at 180°C, place all content into an oven proof dish & cover with foil, place dish in center of oven and allow to reheat slowly for about 20 minutes, remove foil and place back in oven for no more than 6-8 minutes.
Product may require more or less time as per individual oven.
Serve with steamed jasmine rice & fresh yogurt raita