India isn't the only country with curry, but we can proudly say that's where it began. In our Chicken Curry, we grind our own fresh spices and simmer them in a sauce. Then we add juicy pieces of chicken to create a zesty stew and complete the meal with turmeric rice. Because there's no need to be both antioxidant and anti-flavor!
The chicken was completely white meat and everything tastes homemade.
Puncture film 3 times
Microwave for 3 minutes on high.
Peel back film enough to stir gently. Re-cover with film.
Heat on high for 1:30 minutes. Let Stand for 2 minutes, remove film and dig in!
Preheat oven to 375°F.
Place tray on cookie sheet on MIDDLE shelf - leaving film on.
Heat for 20-25 minutes or until heated thoroughly to an internal temp of 165°F.