Chicken Katsu Curry Masthead
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Chicken Katsu Curry


Japanese style katsu curry with coconut milk, madras and garlic.


1 x 250g portion

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.

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