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About
Ingredients
Onions(onions, Expeller Pressed Canola Oil), Expeller Pressed Canola Oil, Water, Curry Paste(garlic, Onions, Salt, Spices), Vinegar, Onion Powder, Salt, Spices, Ginger, Garlic, Lentil Flour, Black Pepper, Evaporated Cane Juice, Cayenne Pepper, Paprika, Garlic Powder, Turmeric, Cinnamon, Cardamom, Glucono Delta Lactone(natural Acidifier), Citric Acid, Bay Leaf.
Directions
15 Minute meal. 3-5 Servings. Sukhi's curry sauce. Sukhi's Indian curry sauce + Meat or veggies + Cream, yogurt or coconut milk. Cook curry with confidence. Chicken Vindaloo Curry: Recipe Ingredients: 1 Packet sukhi's vindaloo curry sauce. 1 Lb. Chicken thigh, diced in 1 inch cubes. 1/3 cup water. 1/3 cup canned coconut milk. Directions: (1) Heat saucepan to medium, add chicken and sukhi's vindaloo curry sauce then saute. (2) Add water, cover and simmer on medium high-heat (3) When chicken is cooked, add coconut milk and reduce to desired consistency. (4) Serve with basmati rice and pair with sukhi's mango chutney. Multi-pressure Cooker (5-6 Qt): (1) Select saute mode, add sauce and cook chicken for 1-2 minutes (2) Add water and coconut milk, mix well (3) Pressure cook on high for 5 minutes. (4) Quick release and return to saute mode, reduce sauce to desired consistency.
Just add meat or veggies & coconut milk.
Refrigerate after opening.
Warnings
Made in a facility that processes wheat, peanuts, milk, soy, and tree nuts
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 50
- Total Fat 4g6%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 480mg20%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 1g
Ingredients
Onions(onions, Expeller Pressed Canola Oil), Expeller Pressed Canola Oil, Water, Curry Paste(garlic, Onions, Salt, Spices), Vinegar, Onion Powder, Salt, Spices, Ginger, Garlic, Lentil Flour, Black Pepper, Evaporated Cane Juice, Cayenne Pepper, Paprika, Garlic Powder, Turmeric, Cinnamon, Cardamom, Glucono Delta Lactone(natural Acidifier), Citric Acid, Bay Leaf.
Directions
15 Minute meal. 3-5 Servings. Sukhi's curry sauce. Sukhi's Indian curry sauce + Meat or veggies + Cream, yogurt or coconut milk. Cook curry with confidence. Chicken Vindaloo Curry: Recipe Ingredients: 1 Packet sukhi's vindaloo curry sauce. 1 Lb. Chicken thigh, diced in 1 inch cubes. 1/3 cup water. 1/3 cup canned coconut milk. Directions: (1) Heat saucepan to medium, add chicken and sukhi's vindaloo curry sauce then saute. (2) Add water, cover and simmer on medium high-heat (3) When chicken is cooked, add coconut milk and reduce to desired consistency. (4) Serve with basmati rice and pair with sukhi's mango chutney. Multi-pressure Cooker (5-6 Qt): (1) Select saute mode, add sauce and cook chicken for 1-2 minutes (2) Add water and coconut milk, mix well (3) Pressure cook on high for 5 minutes. (4) Quick release and return to saute mode, reduce sauce to desired consistency.
Just add meat or veggies & coconut milk.
Refrigerate after opening.
Warnings
Made in a facility that processes wheat, peanuts, milk, soy, and tree nuts
Common questions
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Instacart pickup cost:
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