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Sukhi's Chicken Coconut Curry

Limited data.
Nutrition facts panel is not on file for this product. The verdict reflects ingredient signals (NOVA, additive severity) only — not the full nutritional profile.
How it scored 52 / 100
Nutrition
—
No nutrition facts on file
Additives
0 / 30
Severity-weighted
Processing
0 / 10
NOVA group 4
Nutrition snapshot
Nutri-Score
ABCDE
EU 5-tier scale (good)
NOVA group
4
Ultra-processed
Saturated fat
—
No nutriment data
Serving
140 g
1 serving (140 g)
Ingredients 33 listed
- 1 Chicken Meat Skeletal muscle of chicken (Gallus gallus domesticus), including white and dark meat.Safe
- 2 coconut curry sauce —
- 3 Coconut Milk An emulsion produced by grating mature coconut meat and squeezing it with water; rich in saturated medium-chain fats.Low
- 4 mango chutney —
- 5 Tomato Concentrate Concentrated tomato product made by removing water from tomato juice/pulp; includes paste and puree.Safe
- 6 Ginger The rhizome of Zingiber officinale, used fresh, dried, or powdered as a spice and traditional medicine.Safe
- 7 Canola Oil Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…Low
- 8 Rice Flour Flour milled from rice grains.Safe
- 9 Water Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…Safe
- 10 Coconut Fruit of Cocos nucifera palm, used fresh, dried, as flesh, milk, water, or oil.Low
- 11 Vinegar Dilute aqueous solution of acetic acid produced by acetic-acid-bacteria fermentation of ethanol from fruit, grain, or other carbohydrate sou…Safe
- 12 Garlic Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…Safe
- 13 Sauce Generic umbrella term for a liquid or semi-liquid food preparation; identity and ingredients vary widely.Safe
- 14 Spice A regulatory category (21 CFR 101.22) for aromatic vegetable substances used primarily for seasoning. Excludes onion, garlic, and celery, wh…Moderate
- 15 Shallot Bulb of Allium cepa L. (Aggregatum group), a small onion-relative with a milder, sweeter flavor.Safe
- 16 Salt Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.Low
- 17 Kaffir Lime Peel Kaffir lime peel (Citrus hystrix) is the zest of a Southeast Asian lime variety prized for its intense aromatic citrus oils.Safe
- 18 Turmeric Ground rhizome of the Curcuma longa plant; primary active compound is curcumin.Safe
- 19 Black Mustard Seed Seed of Brassica nigra, the black mustard plant.Low
- 20 Xanthan Gum Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…Low
- 21 Paprika Ground spice from dried Capsicum annuum peppers.Safe
- 22 Tamarind The pulp of Tamarindus indica fruit pods, with a sweet-sour flavor.Safe
- 23 Jalapeno Pepper Jalapeño is a medium-sized chili pepper (Capsicum annuum).Safe
- 24 Citric Acid Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.Low
- 25 Asafoetida Dried gum oleoresin of Ferula species, a pungent spice traditional in Indian and Middle Eastern cuisine.Low
- 26 Elettaria Cardamomum Seed Extract Extract from green cardamom (Elettaria cardamomum) seeds, rich in volatile oils (1,8-cineole, alpha-terpinyl acetate).Low
- 27 Sugar Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.Moderate
- 28 Mango Mango (Mangifera indica), a tropical stone fruit.Safe
- 29 Chili Pepper Fruits of plants in the genus Capsicum used as a spice.Safe
- 30 Acetic Acid Acetic acid (E260), the principal acid in vinegar.Safe
- 31 Curry Paste Composite condiment of spices, aromatics (chili, garlic, ginger, lemongrass), oils, and sometimes shrimp paste.Low
- 32 Lemongrass Stalks and leaves of Cymbopogon citratus (DC.) Stapf, a tropical grass used as a culinary herb.Safe
- 33 Flavouring Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.Low
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