chicken curry
Prefix 509 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 100 kcal | 5% |
| Fat | 4.8 g | 7% |
| of which saturates | 1.7 g | 9% |
| Carbohydrate | 5.6 g | 2% |
| of which sugars | 3.2 g | 4% |
| Fibre | 0.28 g | — |
| Protein | 8.8 g | 18% |
| Salt | 0.00 g | 0% |
Open Food Facts, ODbL, record updated 8 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Mild Curry (74%) [Water, Onions, Coconut Milk, Pineapple Juice, Yogurt (Milk), Rapeseed Oil, Cream Powder (Milk), Milk Powder, Tomato Paste, Maize Starch, Sugar, Vegetable Stock Powder (Salt, Yeast Extract, Rice Flour, Sunflower Oil, Onions, Celery, Carrots, Turmeric Powder, Parsley), Yeast Extract, Ground Spices, Coriander Leaf, Curry Powder (Coriander Seeds, Cumin Powder, White Pepper, Turmeric Powder, Fenugreek Seeds, Paprika Powder, Garlic Powder, Salt, Cayenne Powder, Ginger Powder, Onion Powder, Rice Flour), Cumin Powder, Turmeric Powder, Dried Garlic, Ginger], Cooked Chicken Breast Pieces (26%) [Chicken Breast, Water, Rapeseed Oil, Maize Starch, Lactose (Milk), Skimmed Milk Powder, Salt, Turmeric Powder]. A ALLERGY ADVICE For allergens, see ingredients in bold. May also contain barley, nuts and wheat. COOKING INSTRUCTIONS Cooking times will vary with appliance, the following are guidelines only. Remove sleeve and pierce film lid several times before cooking. FAN 200°C 180°C GAS GAS 35-40 mins OVEN: Preheat oven to required temperature shown above. Place on a baking tray on the middle shelf of the over and cook for times indicated. Allow to stand for 1 minute. Remove film lid. Stir and serve. B 9 81/2 8 mins mins mins NUTRITION Typical values as sold Energy P Fat
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Chicken curry”: 5.68 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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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