Chicken Katsu Curry
Description
Japanese style katsu curry with coconut milk, madras and garlic.
Chicken (40%), Water, Coconut Milk [Coconut Extract, Water], Shallots, Carrot, Garlic Puree, Sundried Tomato Paste [Sundried Tomatoes, Tomato Paste, Sunflower Oil, Sugar, Salt, Basil, Oregano, Garlic], Mild Madras Curry Powder [Coriander, Tumeric, Fenugreek, Cumin, Coriander Leaves, Ginger, Cassia, Chilli, Black Pepper, Cloves], Thickener (Guar Gum), Light Soy Sauce [Water, Salt, Soybeans, Wheat], Salt, Yeast Extract, Garam Masala [Ground Coriander, Ground Cassia, Ground Ginger, Ground Cloves], Ground Tumeric, Ground Bay.
Allergy Advice: For allergens including those containing Gluten please see ingredients in Bold.
Produced in an environment that handles gluten, sulphites, milk, egg, soya, mustard, fish, celery.
| NUTRITION | per 100g | per portion (250g) |
|---|---|---|
| Energy kJ | 402 | 1005 |
| Energy kCal | 96 | 240 |
| Fat (g) | 5.3 | 13.3 |
| Of Which Saturates (g) | 2.7 | 6.8 |
| Carbohydrates (g) | 1.5 | 3.8 |
| Of which sugars (g) | 0.6 | 1.5 |
| Fibre (g) | 1.6 | 4.0 |
| Protein (g) | 9.9 | 24.8 |
| Salt (g) | 0.78 | 1.95 |
Simply store in a cool dry place such as a kitchen cupboard or pantry.
Microwave: (may vary, below is a guide only).
Gently shake the pouch and then make a small tear on
either side of the pouch. Heat for 2 1/2 minutes on high, remove the
top of the pouch and stir. Heat for a further 1 minute. Stir again before
serving, ensuring the product is piping hot.
Saucepan: Empty contents of the pouch into a saucepan and heat
gently, stirring occasionally, until piping hot.
Suggestion: Devour with a portion of buttered vegetables.
