Backpacker's Pantry Chicken Vindaloo

Backpacker's Pantry




  • This spicy East-Indian Curry Dish includes chicken, rice and potatoes in a Vindaloo sauce.

  • Ingredients: SAUCE (CHICKEN BREAST (COOKED, DICED AND FREEZE-DRIED), ONION, POTATOES, ORGANIC EXTRA VIRGIN OLIVE OIL, TOMATO, SAVORY SOUP BASE (MALTODEXTRIN, SALT, AUTOLYZED YEAST EXTRACT, YEAST EXTRACT, ONION POWDER, SILICON DIOXIDE, TURMERIC EXTRACT (COLOR), SUNFLOWER OIL), SUGAR, GARLIC, WHITE VINEGAR (MALTODEXTRIN AND DISTILLED VINEGAR), CHILI POWDER (CHILI PEPPER, SPICES, SALT, GARLIC), TURMERIC, CAYENNE PEPPER, GINGER, CORIANDER SEED, CUMIN SEED, BLACK PEPPER, CINNAMON), PRECOOKED LONG GRAIN WHITE RICE.

    Directions: Remove and discard enclosed oxygen absorber before beginning food preparation. Remove Olive Oil Packet and add oil to other ingredients. Add 2-1/4 cups (540 mL) of boiling water to all contents. Stir well. Seal and let sit for 13 minutes. Stir and serve.



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