naked chicken katsu curry
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 101 kcal | 5% |
| Fat | 4.7 g | 7% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 2.7 g | 1% |
| of which sugars | 0.32 g | 0% |
| Fibre | 1.8 g | — |
| Protein | 10.9 g | 22% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 21 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cooked Brown Rice (26%) (Water. Brown Rice) · Cooked Chicken Breast (18%). Water Carrots (12%). Pak Choi (6%). Coconut Milk (Water Coconut Extract) Onions. S Chicken Stock (Water. Chicken Bones) Red Miso Paste (Water · Soybeans. Rice Salt) Honey. • . Cornflour Tomato Paste - Soy Sauce (Water. Soybeans Salt. Vinegar). Rice Vinegar - Lemon Juice Stabiliser: Pectin . Garlic Purée · Ground Spices (Coriander Seeds. Turmeric Fenugreek Seeds Cumin Seeds - Ground Black Pepper. Chilli Powder Caraway Seeds) Rapeseed Oil. Salt Five Spice (Star Anise Cinnamon. T Fennel Seeds Ground Black Pepper Cloves) Dried Garlic - Dried Ginger Dried Onions.
- E440PectinsEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
1% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Meals with chicken” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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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