Water, Onion, Tomatoes (9%), Coconut Milk (8%) (Coconut Extract, Water), Modified Maize Starch, Sugar, Apple Purée, Light Soy Sauce (1.5%) (Water, Salt, Soybeans, Wheat Flour, Colour (Plain Caramel), Sugar), Ginger Purée, Concentrated Lemon Juice (contains Sulphites), Spices (1%), Vegetable Oil, Carrot Juice Concentrate, Garlic Purée, Chicken Stock (Chicken Stock, Salt, Chicken Fat), Desiccated Coconut, Rice Vinegar, Salt, Garlic Powder, Onion Powder, Yeast Extract
Additional Information
- Prepared in small batches using a carefully selected blend of ingredients
- No artificial colours or flavours
Allergy Advice
CONTAINS: WHEAT, GLUTEN, SOY and SULPHITES
MAY CONTAIN TRACES OF MILK
Storage Instructions
Store in a cool, dry place.
Once opened, refrigerate and use within 3 days.
per serving (125g)
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per 100g
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Japanese Katsu Curry
What you'll need for 2 people:
- 2 breaded chicken fillets
- 150g uncooked rice
- Optional: A few spring onions and cooked edamame beans.
Our recipe inspiration for 2
- Cook the 2 breaded chicken fillets and rice as per on pack instructions.
- Simmer the sauce gently on the hob for 4-5 minutes or cut pouch where indicated, stand upright and microwave on full power for 2 1/2 minutes (800W). Leave to stand for 1 minute before serving.
- Slice the chicken and serve with steamed rice topped with the katsu sauce.
- Optional - Sprinkle with sliced spring onions and add the edamame beans on the side.
Please ensure all food is thoroughly cooked before serving. Serves 2.