Garam Masala Coconut Chicken - Ready to Heat
with Fire-Braised Chicken Thighs and Golden Raisin Cashew Rice
We’ve done all the hard work to bring you this flavor-packed meal in a hurry! This dish, inspired by mild Indian korma, combines tender chicken thighs, aromatic spices, and a creamy coconut sauce into a better-than-takeout dinner. And because no curry-style meal is complete without rice, there’s plenty of turmeric-spiced basmati, studded with crunchy cashews and sweet golden raisins, to soak up all the saucy goodness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Garam Masala Coconut Chicken
(Contains Milk, Peanuts, Tree Nuts)
FOR THE OVEN
Adjust rack to middle position and preheat oven to 350 degrees. Remove outer packaging and plastic film. Cover rice on tray* with aluminum foil, leaving stew uncovered. Place on a baking sheet and bake on middle rack for 20 minutes. Carefully remove foil and stir stew (leave the rice, beans, and plantains undisturbed). Return sheet to oven and bake, uncovered, until meal reaches an internal temperature of 165 degrees, 20 minutes more. Let stand for 2 minutes and stir. Divide rice, beans, and plantains between plates and serve beef alongside.
FOR THE MICROWAVE
Remove outer packaging and pierce plastic film a few times with a fork. Place tray* on a microwave-safe plate and microwave for 4 minutes. Carefully remove plastic film and stir stew (leave the rice, beans, and plantains undisturbed). Microwave until meal reaches an internal temperature of 165 degrees, 4 minutes more. Let stand for 2 minutes. Divide rice, beans, and plantains between plates and serve beef alongside.
*You read that right: All trays and film are oven-safe and microwave-safe!
This meal is fully cooked when internal temperature reaches 165º.