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Mona's Curryations Tandoori Chicken
Mona's Curryations Tandoori Chicken
22.9 oz
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About
Details
Skillet meal for 2. Ready in 30 min. Cook thoroughly. Mona experienced delights from across the globe as a diplomat's daughter, yet she always treasured her mom's traditional cooking rich in flavors, textures, and aromas. As a full-time working mom of three, Mona also wanted to cook traditional dishes for her family, but found she just didn't have the time for the meal prep that's required, so she created Mona's Curryations. It's all in the bag! Chicken leg quarters in a creamy coconut marinade with traditional aromatic spices like turmeric, cardamom, and garam masala are all mixed in and ready for you to cook. Warm up the naan and enjoy this restaurant inspired meal right at home! Woman owned. Minority owned.
• Halal.
Ingredients
Naan: Wheat Flour, Water, Vegetable Oil/Sunflower Oil, Milk, Sugar, Yeast, Salt, Baking Powder (Sodium Bicarbonate), May Also Contain Corn Oil, Tartaric Acid and Yeast. Entree: Halal Skinless Chicken Leg Quarter, Coconut Cream (Coconut Milk, Water, Guar Gum, Xanthan Gum, Carrageenan), Canola Oil, Spices, Lemon Juice, Salt, Paprika, Beetroot Powder, Garlic Powder, Turmeric, Mango Powder.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/ or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cooking Instructions: Recommended: Defrost entree in a microwave safe bowl or overnight in the refrigerator. Pre-heat oven to 400 degrees F. Lightly coat a skillet that is both stovetop and oven safe with oil. Pan sear chicken on medium-high heat for about 5 minutes on each side or until light brown. Brush any excess marinade, onto chicken and transfer skillet into the oven. Roast for about 15 minutes. Flip chicken midway. Roast until juices run clear and internal temperature reaches 165 degrees F, as measured by a food thermometer. Let chicken rest for 2 minutes before eating. Use caution when removing hot skillet from oven. Other Cooking Methods (After defrosting entree): Pan Fry: In a lightly oiled skillet, sear chicken on medium-high heat for about 5 minutes on each side. Then cover skillet and reduce heat to low-medium. Cook for about 15 minutes. Flip chicken over midway. Oven Roast: Pre-heat oven to 400 degrees F. Place chicken in an oven safe dish. Roast for about 25 minutes. Flip chicken over midway. On the Grill: Lightly oil grill grates. Sear chicken on high heat for 5 minutes on each side. Reduce heat and cover grill for about 15 minutes. Flip chicken over midway. Always cook until juices run clear and internal temperature has reached 165 degrees F, as measured by a food thermometer. Enjoy with Naan bread (included). A rice pilaf, salad, and a yogurt raita are optional. For The Naan Bread: Remove Naan from bag and warm in a toaster, toaster oven, or in the oven at 400 degrees F for 1 to 2 minutes. Serve hot and glaze with butter if desired.
Keep frozen.
Warnings
Naan: Contains: wheat and milk and produced in a facility that contains nuts & sesame seeds.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 240
- Total Fat 4g5%
- Saturated Fat 1g5%
- Cholesterol 15mg5%
- Sodium 95mg4%
- Total Carbohydrate 45g16%
- Dietary Fiber 3g11%
- Sugars 8g
- Protein 6g
Details
Skillet meal for 2. Ready in 30 min. Cook thoroughly. Mona experienced delights from across the globe as a diplomat's daughter, yet she always treasured her mom's traditional cooking rich in flavors, textures, and aromas. As a full-time working mom of three, Mona also wanted to cook traditional dishes for her family, but found she just didn't have the time for the meal prep that's required, so she created Mona's Curryations. It's all in the bag! Chicken leg quarters in a creamy coconut marinade with traditional aromatic spices like turmeric, cardamom, and garam masala are all mixed in and ready for you to cook. Warm up the naan and enjoy this restaurant inspired meal right at home! Woman owned. Minority owned.
• Halal.
Ingredients
Naan: Wheat Flour, Water, Vegetable Oil/Sunflower Oil, Milk, Sugar, Yeast, Salt, Baking Powder (Sodium Bicarbonate), May Also Contain Corn Oil, Tartaric Acid and Yeast. Entree: Halal Skinless Chicken Leg Quarter, Coconut Cream (Coconut Milk, Water, Guar Gum, Xanthan Gum, Carrageenan), Canola Oil, Spices, Lemon Juice, Salt, Paprika, Beetroot Powder, Garlic Powder, Turmeric, Mango Powder.
Directions
Safe Handling Instructions: This product was prepared from inspected and passed meat and/ or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Cooking Instructions: Recommended: Defrost entree in a microwave safe bowl or overnight in the refrigerator. Pre-heat oven to 400 degrees F. Lightly coat a skillet that is both stovetop and oven safe with oil. Pan sear chicken on medium-high heat for about 5 minutes on each side or until light brown. Brush any excess marinade, onto chicken and transfer skillet into the oven. Roast for about 15 minutes. Flip chicken midway. Roast until juices run clear and internal temperature reaches 165 degrees F, as measured by a food thermometer. Let chicken rest for 2 minutes before eating. Use caution when removing hot skillet from oven. Other Cooking Methods (After defrosting entree): Pan Fry: In a lightly oiled skillet, sear chicken on medium-high heat for about 5 minutes on each side. Then cover skillet and reduce heat to low-medium. Cook for about 15 minutes. Flip chicken over midway. Oven Roast: Pre-heat oven to 400 degrees F. Place chicken in an oven safe dish. Roast for about 25 minutes. Flip chicken over midway. On the Grill: Lightly oil grill grates. Sear chicken on high heat for 5 minutes on each side. Reduce heat and cover grill for about 15 minutes. Flip chicken over midway. Always cook until juices run clear and internal temperature has reached 165 degrees F, as measured by a food thermometer. Enjoy with Naan bread (included). A rice pilaf, salad, and a yogurt raita are optional. For The Naan Bread: Remove Naan from bag and warm in a toaster, toaster oven, or in the oven at 400 degrees F for 1 to 2 minutes. Serve hot and glaze with butter if desired.
Keep frozen.
Warnings
Naan: Contains: wheat and milk and produced in a facility that contains nuts & sesame seeds.
Common questions
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