John Radcliffe Hospital Menu Portal
Typical Nutrition is provided for each dish. The nutrient analyses provided for dishes are for the cooked food as delivered, prior to regeneration. The nutrient analyses is based on averages and take into account losses from cooking, chilling and other processing losses that have occurred within the food-manufacturing environment. Allergen Coding is provided for the 14 food allergens named in the EU Food Information for Consumers Regulations (2011).
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Chicken Curry



Each Ptn contains
Energy
2118kJ
506kcal
25.22%
Fat
22g
31.83%
Saturates
2.8g
14.2%
Sugars
14g
15.3%
Salt
1.2g
19.83%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 523kJ / 125kcal
Nutritional Information
TYPICAL VALUES Per 100g Per Ptn % RI*
Per Ptn
Energy 523kJ
125kcal
2118kJ
506kcal
25.22%
Fat 5.5g 22g 31.83%
of which Saturates 0.7g 2.8g 14.2%
Carbohydrate 12g 49g 18.69%
of which Sugars 3.4g 14g 15.3%
Fibre 0.0g 0.0g 0%
Protein 6g 23g 45.36%
Salt 0.29g 1.2g 19.83%

* Reference Intake of an average adult (8400kJ / 2000kcal)

Ingredient Specification
Chicken Curry with Rice [cooked rice, water, cooked chicken (16%), red peppers, peas, vegetable oils (rapeseed, sunflower), onion, tomato, tomato puree, apple, modified starch, sultanas, sugar, ground spice blend (turmeric, coriander, pepper, mustard, cumin, fenugreek, ginger, clove, fennel), mango, salt, mango puree, starch, lemon juice from concentrate, garlic, ginger, ground cumin, caramelised sugar, ground turmeric, garlic powder, preservative (acetic acid), ground paprika, thickener (pectins), ground chilli.]