Mango Butter Chicken Mix

(choose from two options):

Stove Top: 1) Add package contents to 4 C water; bring to boil, cook covered, on low for 35 min. 2) As rice cooks, brown 2 C cubed chicken in 1/2 C butter; add 398 ml can drained diced tomatoes & 1 chopped large onion; cook for approx 20 min, until chicken is cooked. 3) Add cooked rice to pan with cooked chicken, stir in 1 C plain yogurt.

Bake in Oven: 1) Place package contents in large buttered casserole; add 4 1/2 C water, 1/2 C butter, 1-2 C cubed raw chicken, 1 C frozen peas. 2) Bake covered, for 1 hr at 350°F. 3) Once cooked, stir in 3/4 C plain yogurt or sour cream. Note: ensure chicken is cooked.

Option: add 1 C diced fresh tropical fruit before cooking.

INGREDIENTS FIELD HARVESTED. INSPECT FOR ELEMENTS OF NATURE.

Not Applicable

Ingredients: Rice (brown, white), Red lentils, Soup base (corn syrup solids, salt, sugar, wheat flour, dextrose, corn starch, canola oil, guar gum, spices, parsley, turmeric, natural flavour), Dried mango, Dried pineapple, Garlic, Onion, Salt, Herbs, Spices.

May contain: Tree nuts, Peanuts, Soy, Eggs, Milk, Sesame, Mustard, Barley, Oats, Sulphites.

Mango Butter Chicken

2 C cubed chicken
1/2 C of butter
398 ml can drained diced tomatoes
1 large onion
1 C plain yogurt

Option: add 1 C diced fresh tropical fruit before cooking.
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Vegan/Vegetarian Friendly Version

Sub chicken with one or more of these options:
vegan chicken
cauliflower
tofu

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