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 our of the kitchen!

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 Chilli Turmeric Rice- Water, Basmati Rice, Expeller-Pressed Canola Oil, Salt, Cumin Seeds, Turmeric