Quantity of Waitrose Katsu Curry Cooking Sauce in trolley 0
- Waitrose own label
Per Portion/A serving contains
INGREDIENTS: water, coconut cream (16%), APPLE PURÈE (7%) (preservative sodium metabisulphite), MAIZE STARCH (preservative sulphur dioxide), lemon juice from concentrate, rapeseed oil, onion powder, garlic purée, red chillies, sugar, salt, baker's honey, rice wine, cumin powder, coriander powder, ground paprika, SOY SAUCE (water, salt, sugar, roasted wheat, soya beans, wheat, acidity regulator acetic acid), fennel powder, fenugreek, turmeric powder, acidity regulator citric acid, mustard flour, colour plain caramel, black pepper, rice flour, mustard seeds, chilli powder, chillies, ginger powder, garlic powder, cassia, bay leaf, clove powder, ground nutmeg.
For allergens, including cereals containing gluten, see ingredients in bold.
Typical values as sold
|Typical values||PER 100g||A serving contains|
|Of which Saturates||4.0g||4.6 g|
|Of which Polyunsaturated||0.7g||0.8 g|
|Of which Sugars||2.7g||3.1 g|
- United Kingdom
- This product contains Additives
- This product contains Natural Colourings
- This product contains Preservatives
- This product is suitable for Vegetarians
Add 400g of diced chicken breast and sauce together into a pan. Simmer, stirring occasionally. Add extra water if more sauce is required. Ensure meat is thoroughly cooked, juices run clear and there is no pink meat. Stir before serving. Serve with Japanese sticky rice. Serves 2. (Time 20 - 30 mins)
Preheat oven. Combine 400g of diced chicken breast and sauce in a casserole dish, cover and place in centre of oven. Stir half way through cooking. Ensure meat is thorougly cooked, juices run clear and there is no pink meat. Stir before serving. Serve with Japanese sticky rice. Serves 2. (Time 45 - 50 mins Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)
|tray||Paper & card|
|shrinkwrap||Plastic - LDPE (Low Density Polyethylene)|
|label-glued||Paper & card|
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