■Chicken Tikka Masala (a creamy chicken curry originating from the UK)
Britain has a long history of ties with India, and is the birthplace of curry powder. Chicken tikka masala is especially popular in this country, where curry culture is thriving. Its most distinctive feature is the chicken, which is marinated in yogurt and spices and roasted in a tandoor oven, giving it a fragrant flavor. This instant curry uses a large, satisfying piece of bone-in meat that has been grilled once. Enjoy with a tomato and cream-based curry. Contents: 240g

■ Ingredients
Baked chicken (chicken (with bones), salt, sugars (sugar, glucose)) (made in Thailand), tomato puree, sauteed onion, cream, yogurt, butter, cashew nuts, chicken extract, garam masala, grated garlic, grated ginger, tomato paste, raw sugar, lemon juice, salt, kasuri methi, cumin, paprika powder, cardamom, white pepper, green chili pepper, mace powder, turmeric, (contains dairy products, chicken, cashew nuts)

■ Doro Wat (Ethiopian chicken stew)
In Amharic, "doro" means chicken and "wat" means stew. Although it is not very well known in Japan, it is a popular dish that is eaten not only in Ethiopia but also throughout Europe.
The traditional Ethiopian taste, which is a perfect combination of spiciness and savory flavor, is rare and rarely seen in Japan. The ingredients include chunks of spicy chicken with just the right amount of spiciness. If you're a curry lover, this is a dish you'll want to try at least once. Contents: 260g

■ Ingredients
Name: Curry Ingredients: Chicken (domestic), sauteed onion, butter, green pepper, grated garlic, grated ginger, curry powder, paprika powder, salt, lemon juice, red chili pepper, black pepper, ajwain, thyme, mace powder, (contains dairy products and chicken)

■Nutritional information (per 260g bag)
Energy 379kcal
Protein 20.6g
Fat 26.5g
Carbohydrates: 14.5g
Salt equivalent: 3.1g

■ Gaeng Hang Lay (Northern Thai local dish)
Thailand is known not only for Thai cuisine, but also for its "green curry," which can be said to be a representative ethnic dish. It is also widely loved in Japan, but this time we have made a retort version of Thai curry that does not use coconut milk. Unlike typical Thai curry, it does not use coconut milk. It has the spiciness of ginger, the richness of peanuts, and the sourness of tamarind. The ingredients used are thick pork belly, making it almost like a Thai-style braised pork curry. This is a dish that we would recommend to anyone who isn't a fan of ethnic cuisine. Contents: 240g

■ Ingredients
Pork (imported), curry paste (red chili, garlic, lemongrass, onion, salt, galangal, kaffir lime peel, shrimp paste), ginger, soy sauce products, grated ginger, tamarind paste, peanuts, pickled garlic, garam masala, brewed vinegar, oyster sauce, raw sugar/seasonings (amino acids, etc.), caramel coloring, flavoring, (contains wheat, shrimp, peanuts, pork, soybeans)

■Nutritional information (per 240g bag)
Energy 357kcal
Protein: 12.8g
Fat 27.4g
Carbohydrates: 14.7g
Salt equivalent: 6.2g
*Estimated value

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