Allergens
Chicken Katsu Curry With White Rice, Spinach, Edamame Beans, Spring Onions
Standard Size
541Kcal | 45g Protein | 55g Carb |14g Fat | 5.8g Saturated Fat | 4.9g Fibre | 1.4g Salt | 2.2g Sugar
Large Size +(£1.50 subscription Only)
687 Kcal | 63g Protein | 69g Carb | 16g Fat | 6.6g Saturated Fat | 5.5g Fibre | 2.9g Salt | 3.2g Sugar
A Japanese-inspired dish featuring crispy fried chicken cutlets in a Katsu curry sauce, served with white rice, spinach, broccoli and spring onions.
Allergens Statement
Menu items may contain or come into contact with common allergens including wheat, eggs, nuts, soya, sulphites and shellfish.
Allergens
Nutrition Facts
Calories
Protein
Carbs
Fat
Fiber
Sodium
Ingredients
Chicken (38%), Basmati Rice, Edamame Beans (SOYA) Cucumber, Coconut Milk, Vegetable Oil, Honey, Panko Breadcrumbs (Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Dextrose, Salt), Curry Powder Spices (Ground Coriander Seed, Turmeric, Ginger (8%), Cumin (7%), Ground Fenugreek (7%), Yellow MUSTARD Seed, Garlic Powder, Allspice, Cayenne Pepper, Black Pepper), Salt), EGG, Turmeric, Garlic, Ginger.
How to prepare
Microwave
Microwave: Remove sleeve and peel back corner of film lid. Heat on full power 2 ½ to 3 mins. Leave to stand for 1 min.
Oven:Â Preheat oven to 180 degrees. Remove and add to heat plate, heat for 20-25 mins. Stand for 1 min.
Hob:Â Preheat a lightly oiled pan. Decant meal onto pan and heat for 8-10 mins until hot throughout
