Bombay chicken

Additives (1)

This label lists 1 acidity regulator.

Also on the label, not assessed here yet

• E451 Triphosphates acidity regulator

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

1 h (11 etc 180ge oven from chilled bombay chicken breast escalopes cooked, sliced chicken 200°c 400°f breast in a mild curry-style marinade with nigella seeds. pre-heat your gas 6 15 min oven as shown. remove all packaging. ingredients chicken, sugar, cornflour, spices, tomato powder, onion powder, salt, brown sugar, dextrose, stabiliser (triphosphates), garlic powder, black onion seed, bell pepper, herbs, spice extracts (turmeric, paprika), flavouring. prepared with 116g of chicken per 100g of finished product. place chicken evenly on a baking tray. heat in the centre of the oven. how to store keep refrigerated. use within 24 hours of opening. do not exceed the date shown. packaged in a protective atmosphere. suitable for home freezing. warning although every care has been taken to remove bones, some may remain. nutrition typical values per 100g freeze as soon as possible and within the date indicated. use within 1 month. defrost thoroughly in the refrigerator and use the same day. once thawed, do not refreeze 601kj (as sold) energy

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.