Sukhi's® Chicken Coconut Curry with Naan Bread & Basmati Rice.

Tender chicken breast in a creamy spiced coconut sauce.

Irresistible Indian cuisine.

Rice & naan included.

Chicken used is raised with no antibiotics ever.

Inspected for wholesomeness by U.S. Department of Agriculture.

Chicken used has no added hormones†.

No preservatives added.

† Federal regulations prohibits the use of hormones in poultry.

Chicken Coconut Curry With Mango: White Chicken, Coconut Curry Sauce [coconut Milk (coconut Extract, Water), Mango Chutney (sugar, Mango, Salt, Ginger, Garlic, Chili Powder, Acetic Acid), Tomato Paste, Ginger, Expeller Pressed Canola Oil, Water, Rice Flour, Coconut, Vinegar, Garlic, Sauce Contains 2% Or Less Of: Curry Paste (lemongrass, Spices, Garlic, Shallot, Salt, Kaffir Lime Peel, Turmeric), Black Mustard Seeds, Salt, Xanthan Gum, Paprika, Tamarind, Spices, Turmeric, Garlic Powder, Jalapeño, Citric Acid (for Flavor), Oleoresin Asafoetida, Oleoresin Cardamom], Water, Sugar, Salt, Rice: Water, Basmati Rice, Naan: Enriched Wheat Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid), Water, Yeast, Sugar, Canola Oil, Salt

Heat Instructions: Microwave (1200 Watt): Microwave cook times may vary depending on oven wattage: 1. Remove tray from carton and puncture film 2 to 3 times. 2. Heat on high for 2 minutes. 3. Carefully peel back film enough to gently stir sauce. 4. Heat for an additional 1 minute or until heated through. 5. Carefully remove film and serve. Naan: Remove Naan from bag and cook on high for 15 seconds. Conventional Oven: 1. Preheat oven to 375 degrees F. 2. Remove entree from carton and cut out plastic film from tray. 3. Cover with foil. 4. Place tray on baking sheet and bake for 35-40 minutes.

Keep frozen.