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Nutrition details - Chicken Curry Mild

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Chicken Curry Mild

Chicken Curry Mild

Tender chicken pieces in a mild curry sauce with fluffy rice, sultanas, tender broccoli and carrots.

A healthy serve of protein can assist to stay fuller for longer and love it or hate it - broccoli is an incredibly healthy vegetable, loaded with vitamin C, vitamin K, fibre and potassium.


Chicken Curry (51%) [Chicken (28%), Onions, Zucchini, Peas, Coconut Milk (Coconut Extract (50%), Water, Thickener (Guar Gum)), Tapioca, Green Curry Paste (0.3%) (Green Chilli, Lemongrass, Garlic, Salt, Galangal, Shrimp Paste {Shrimp, Salt}, Kaffir Lime Peel, Coriander Seeds, Pepper, Cumin, Turmeric), Fish Sauce [Anchovy Extract, Salt, Sugar], Curry Powder (0.1%) (Coriander, Turmeric, Fenugreek, Cumin, Salt, Ginger, Garlic Powder, Chilli), Oil, Turmeric], Rice, Broccoli, Carrots, Sultanas, Almonds, Capsicum, Parsley. CONTAINS: TREE NUTS (ALMONDS), CRUSTACEA & FISH. MAY CONTAIN PEANUTS, OTHER TREE NUTS. WE ADVISE CAUTION WHEN CONSUMING AS MAY CONTAIN BONES/BONE FRAGMENTS.

Nutritional Details

Regular Size 390g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1669kj 428kJ
(400Cal) (103Cal)
Protein: 30.4g 7.8g
--Gluten: Nil Detected Nil Detected
Fat, Total: 14g 3.6g
--Saturated: 4.3g 1.1g
Carbohydrates: 34.7g 8.9g
--Sugars: 5.8g 1.5g
Dietary Fibre: 6.2g 1.6g
Folate: 93.2ug (47% RDI) 23.9ug
Sodium: 312mg 80mg
Potassium: 866mg 222mg
Phosphorus: 283mg (28% RDI) 73mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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