Naked Chicken Katsu Curry

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Katsu is actually the breading on whatever cut of meat you’re cooking!
Us having naked katsu is quite different, the sauce is based on that of a traditional Japanese curry sauce, with our high welfare diced chicken.

What to Serve With Naked Chicken Katsu Curry:

Serve with some steamed rice and edamame pods on the side.
For an extra garnish, sprinkle over some fresh coriander leaves.

Nutrition

Typical Values	Per 100g	Per Portion
Energy (kJ)	633	1,899
Energy (cal)	152	456
Protein (g)	12.1	36.3
Carbohydrate (g)	5	15
of which: sugars (g)	3.2	9.6
Fat (g)	8.9	26.7
of which are saturates (g)	6.8	20.4
Fibre (g)	1.7	5.1
Sodium (g)	0.35	1.06
Salt (g)	0.875	2.65

Please Note: The details above are correct as of 20 February 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example some of our curry pastes, which contain Citric Acid).

Serves 1

Chicken Breast (29%), Water, Coconut Milk (Water, Coconut Extract), Coconut Cream, Onions, Carrots, Rice Vinegar, Garlic, Ginger Puree, Red Onions (3%), Mild Madras Powder (Coriander, Turmeric, Cumin, Fenugreek, Cardamom, Chilli Powder, Black Pepper, Fennel), Chicken Stock (Yeast Extract, Chicken Fat (contains Antioxidant: Extracts of Rosemary), Salt, Water, Chicken Stock (Chicken Bones, Water, Salt), Radish, Ground Garam Masala (Coriander, Cassia, Ginger, Cloves), Sugar, Salt, Rapeseed Oil, Cornflour, Ground Cumin, Tamari Soy Sauce (Whole Soybean, Water, Sea Salt , Alcohol, Koji Spores), Chilli Powder. Made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 20 February 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Serves 2

Chicken Breast (29%), Water, Coconut Milk (Water, Coconut Extract), Coconut Cream, Onions, Carrots, Rice Vinegar, Garlic, Ginger Puree, Red Onions (3%), Mild Madras Powder (Coriander, Turmeric, Cumin, Fenugreek, Cardamom, Chilli Powder, Black Pepper, Fennel), Chicken Stock (Yeast Extract, Chicken Fat (contains Antioxidant: Extracts of Rosemary), Salt, Water, Chicken Stock (Chicken Bones, Water, Salt), Radish, Ground Garam Masala (Coriander, Cassia, Ginger, Cloves), Sugar, Salt, Rapeseed Oil, Cornflour, Ground Cumin, Tamari Soy Sauce (Whole Soybean, Water, Sea Salt , Alcohol, Koji Spores), Chilli Powder. Made in our kitchen in Kent, using ingredients of varied origin.

Please Note: The details above are correct as of 20 February 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

Serves 1

Oven:

Preheat oven. Remove sleeve & pierce film. Place on a baking tray and cook in the middle of the oven for 15 mins. After 15 mins, remove the film and continue cooking for a further 20 mins.

Oven Settings

Fan 180°C , Electric 200°C , Gas Mark 6.

35 mins

Stir well and allow to stand for 1 min before serving.

Microwave:

Remove sleeve & pierce film. Place on microwaveable plate and cook on full power.

850W

3 mins > stir & re-cover > 3 mins

Stir and allow to rest for 2 mins. Ensure piping hot before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines and cook for 15 mins, remove film, 15 mins.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain. Steam may be released when removing film lid.

Serves 2

Oven:

Preheat oven. Remove sleeve & pierce film. Place on a baking tray and cook in the middle of the oven for 20 mins. After 20 mins, remove the film and continue cooking for a further 40 mins.

Oven Settings

Fan 180°C, Electric 200°C, Gas Mark 6.

60 mins

Stir well and allow to stand for 1 min before serving.

Microwave:

Remove sleeve & pierce film. Place on microwaveable plate and cook on full power.

850W

5 mins > stir & re-cover > 4 mins 30 secs

Stir and allow to rest for 2 mins. Ensure piping hot before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines and cook for 20 mins, remove film, 20 mins.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain. Steam may be released when removing film lid.

Please Note: The details above are correct as of 20 February 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Soya

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 20 February 2025 but as we are constantly improving our recipes it is essential to check the label on the packaging.