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Plant-Based Chik'n Curry
PLANT-BASED CHIK'N | SPICY SAUCE
TUMERIC RICE
Plant-based chik'n curry
PLANT-BASED CHIK'N | SPICY SAUCE | TUMERIC RICE
AND WELCOME TO OUR FAMILY'S KITCHEN
We took grandma's curry recipe from India and made it plant-based! First, we grind our own fresh spices into a zesty, dairy-free sauce with onions, green chili peppers and tomatoes. Then we slow-simmer our plant-based chik'n in it and serve over tuneric basmati rice. We dare you to say curry-cravings-covered 10 time fast!
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SO FLAVORFUL!
Very happy this is a plant-based option. The perfect blend of flavors!
Plant-based chik'n curry nutrition
COOKING DIRECTIONS
MICROWAVE
OVEN
MICROWAVE
  1. Puncture film 3 times
  2. Microwave for 3 minutes on high.
  3. Peel back film enough to stir gently. Re-cover with film.
  4. Heat on high for 1:30 minutes. Let Stand for 2 minutes, remove film and dig in!
OVEN
  1. Preheat oven to 375°F.
  2. Place tray on cookie sheet on MIDDLE shelf - leaving film on.
  3. Heat for 20-25 minutes or until heated thoroughly to an internal temp of 165°F.
  4. Gently stir before serving.
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