At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
PREP TIME: 10min COOK TIME: 5min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 15g||75%|
|Total Carbs 8g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A 20%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
6 tbsp.butter, divided
1 medium onion, diced
4 cloves garlic, minced
1 tsp.grated ginger
1 tsp.ground cumin
2 tsp.garam masala, divided
1 tsp.smoked paprika
1 tsp. salt
1/2 tsp.black pepper
1 (15 oz.) can diced tomatoes
1/2 cupcoconut milk or heavy cream
Cilantro leaves, for garnish
Basmati rice, for serving
Naan bread, for serving
Press the sauté or brown button on your pressure cooker and add 2 tablespoons of butter. When the butter has melted, add the onions and sauté for 3 to 4 minutes or until the onions begin to soften. Add the chicken, garlic, ginger, cumin, 1 teaspoon of garam masala, turmeric, smoked paprika, salt and black pepper. Sauté for 2 to 3 minutes. Add the tomatoes with their juices and stir to combine.
Close the pressure cooker lid and set a timer for 5 minutes. When it beeps, turn it off and use the quick pressure release to release any remaining pressure. Remove the lid carefully and let the sauce cool.
After the sauce has cooled for about 5 minutes, whisk in the remaining 4 tablespoons of butter, the coconut milk and the remaining 1 teaspoon of garam masala. The sauce should be thick enough to coat the back of a spoon.
Serve Pressure Cooker Butter Chicken over basmati rice and top with cilantro leaves. Serve with cucumbers in yogurt and naan on the side.
Pressure Cooker Butter ChickenAdd Your Comment