169 %
Niacin contributes to normal energy-yielding metabolism, to normal psychological function and to the reduction of tiredness and fatigue.
How many calories are in chicken curry?
432kcal
in a 300 g serving
144 kcal per 100 g.
Source: UK CoFID 2021, record 19-534. Checked 5 October 2026.
16.2 gFat
55.8 gProtein
4.5 gFibre
169 %Daily niacin
What’s in a 300 g serving
More than half of a serving is water. The rest is 55.8 g protein and 16.5 g carbohydrate.
- 16.2 gFat
- 55.8 gProtein
- 16.5 gCarbohydrate
- 4.5 gFibre
- 203 gWater
- 3.9 gMinerals and the rest
Below average for dishes
Chicken curry is 144 kcal per 100 g. The 603 dishes in this database average 180.
Chicken curry144
Dishes average180
Low in sugar
3.9 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per serving11.7 g
Salt, per serving1.8 g
Vitamins and minerals in chicken curry
Two of the 22 recorded reach the “high in” level. Niacin leads.
A source of
Only a trace
- Vitamin B12
Show all 22 with amounts
Niacin (vitamin B3)27 mg, 169 %
Chloride1185 mg, 148 %
Potassium1344 mg, 67 %
Phosphorus441 mg, 63 %
Vitamin B60.87 mg, 62 %
Vitamin E7.2 mg, 60 %
Selenium0.033 mg, 60 %
Pantothenic acid (vitamin B5)2.8 mg, 47 %
Zinc3.3 mg, 33 %
Thiamin (vitamin B1)0.33 mg, 30 %
Manganese0.57 mg, 29 %
Riboflavin (vitamin B2)0.39 mg, 28 %
Magnesium96 mg, 26 %
Iron3.6 mg, 26 %
Copper0.24 mg, 24 %
Folate0.042 mg, 21 %
Biotin0.0102 mg, 20 %
Vitamin A0.144 mg, 18 %
Iodine0.018 mg, 12 %
Calcium75 mg, 9.4 %
Vitamin C6 mg, 7.5 %
Vitamin D0.0003 mg, 6 %
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.
What chicken curry doesn’t give you. And where to find it.
No recorded vitamin B12, and only 2 % of the vitamin D reference intake and 2.5 % of the vitamin C reference intake per 100 g.
Vitamin D
2%in chicken curry, per 100 g
Find it inBloater, grilled500 % per 100 g
Vitamin C
2.5%in chicken curry, per 100 g
Find it inCherries, West Indian2150 % per 100 g
Vitamin B12
Tracein chicken curry
Find it inLiver, ox, raw4400 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Chicken curry against other dishes
Per 100 g, chicken curry has the most niacin of the 6 here, ahead of chicken (stir-fried with mushrooms and cashew nuts).
9mg
8.8mg
6.6mg
4.1mg
3.8mg
2.6mg
Curry, chicken, made with cook-in saucethis page
All values per 100 g, from the same dataset. Differences are against chicken curry.
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Questions about chicken curry
What the numbers say to the questions people actually search.
How many calories are in a portion of chicken curry?
A typical portion (300 g, one serving) gives 432 kcal. Per 100 g the figure is 144 kcal.
Is chicken curry high in niacin?
Yes. Curry, chicken, made with cook-in sauce has 9 mg niacin per 100 g, 56 % of the NRV, above the 30 % threshold for a “high in” claim.
Are these figures exact for chicken curry?
No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.
Which vitamins and minerals does chicken curry have most of?
By share of the daily reference intake: niacin (9 mg, 56 %), chloride (395 mg, 49 %) and potassium (448 mg, 22 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-534, Curry, chicken, made with cook-in sauce, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2013. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Whole Chicken). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More dishes
From the same group, with calories per 100 g, and the foods with the most niacin.
