Fruity chicken curry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 131 kcal | 7% |
| Fat | 3.7 g | 5% |
| of which saturates | 1.3 g | 6% |
| Carbohydrate | 15.7 g | 6% |
| of which sugars | 3.3 g | 4% |
| Fibre | 1.1 g | — |
| Protein | 8.2 g | 16% |
| Salt | 0.35 g | 6% |
Open Food Facts, ODbL, record updated 25 May 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Long Crain Rice (38%) (Water Long Grain Rice) Chicken Breast (19%) Water Single Cream (Milk) (7%) Onions Tomato Paste Rapeseed 10 mins Oil Sultanas Coconut Milk (Coconut Extract Water) Apricot Purée Sugar Tapioca Starch Yogurt (Milk) Ground Spices (Coriander Turmeric Roasted Coriander Roasted Cumin Black Pepper Kashmiri Chilli Powder Cinnamon Chilli Powder Mace Roasted Green Cardamom Seeds Cinger Nutmeg Cloves Fennel OVEN FROM FROZEN 20 mins Green Cardamom) Lemon Juice Salt GAS 4 Place on baking tray. ELECTRIC 180°C FAN 160°C GAS 4 Stir after cooking. Do not reheat. Ginger Purée Cornflour Coriander Dried Mango Garlic Purée Cracked Black Pepper Ground Bay Leaves.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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