81 %
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?
435kcal
in a 300 g serving
145 kcal per 100 g.
Source: UK CoFID 2021, record 19-322, 50 analysed samples. Checked 5 October 2026.
29.4 gFat
35.1 gProtein
6.6 gFibre
81 %Daily niacin
What’s in a 300 g serving
More than half of a serving is water, which is why the calories stay low. What is left is mostly protein.
- 29.4 gFat
- 35.1 gProtein
- 7.5 gCarbohydrate
- 6.6 gFibre
- 211 gWater
- 10.8 gMinerals and the rest
Below average for dishes
Chicken curry is 145 kcal per 100 g. The 603 dishes in this database average 180.
Chicken curry145
Dishes average180
Low in sugar
1.2 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per serving3.6 g
Salt, per serving2.7 g
Vitamins and minerals in chicken curry
One of the 20 reach the “high in” level: niacin.
Only a trace
- Vitamin C
- Vitamin B12
Show all 20 with amounts
Chloride1545 mg, 193 %
Niacin (vitamin B3)12.9 mg, 81 %
Vitamin E6.4 mg, 53 %
Iron7 mg, 50 %
Phosphorus336 mg, 48 %
Vitamin B60.57 mg, 41 %
Selenium0.021 mg, 38 %
Manganese0.72 mg, 36 %
Pantothenic acid (vitamin B5)2 mg, 33 %
Potassium654 mg, 33 %
Copper0.24 mg, 24 %
Vitamin D0.0009 mg, 18 %
Zinc1.8 mg, 18 %
Magnesium66 mg, 18 %
Calcium123 mg, 15 %
Riboflavin (vitamin B2)0.21 mg, 15 %
Iodine0.021 mg, 14 %
Biotin0.0069 mg, 14 %
Thiamin (vitamin B1)0.15 mg, 14 %
Vitamin A0.105 mg, 13 %
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 C or vitamin B12, and only 4.4 % of the vitamin A reference intake per 100 g.
Vitamin C
Tracein chicken curry
Find it inCherries, West Indian2150 % per 100 g
Vitamin B12
Tracein chicken curry
Find it inLiver, ox, raw4400 % per 100 g
Vitamin A
4.4%in chicken curry, per 100 g
Find it inLiver, calf, fried3152 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Chicken curry against other dishes
Chicken curry comes second for niacin here, just behind bolognese sauce (with meat).
5.6mg
4.3mg
4.1mg
2.7mg
1.7mg
1.5mg
Bolognese sauce (with meat)+1.3 mg
Curry, chicken, average, takeawaythis page
Lentil and nut roast−0.2 mg
Stew, Irish−1.6 mg
Pudding, bread and butter−2.6 mg
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 435 kcal. Per 100 g the figure is 145 kcal.
Is chicken curry high in chloride?
Yes. Curry, chicken, average, takeaway has 515 mg chloride per 100 g, 64 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does chicken curry have most of?
By share of the daily reference intake: chloride (515 mg, 64 %), niacin (4.3 mg, 27 %) and vitamin E (2.1 mg, 18 %) per 100 g.
Is chicken curry a good source of protein?
Curry, chicken, average, takeaway has 11.7 g protein per 100 g, 31 % of the energy, which meets the UK threshold for “high protein”.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 19-322, Curry, chicken, average, takeaway, 50 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. Aspland and James Ltd, Nutrient analysis of ethnic and takeaway foods, 1997. Full fatty acid data for chicken korma is available in 19-300. 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.
