Calories in Curry
A typical 1-cup serving of restaurant curry is 350-550 kcal. Coconut milk-based curries (Thai green, massaman) are richer than tomato-based varieties.
Nutrition by portion size
| Portion | kcal | Carbs (g) | Protein (g) | Fat (g) | Fiber (g) |
|---|---|---|---|---|---|
| 1 cup chicken tikka masala | 440 | 18 | 28 | 28 | — |
| 1 cup Thai green curry chicken | 350 | 12 | 20 | 25 | — |
| 1 cup chicken vindaloo | 380 | 15 | 32 | 22 | — |
| 1 cup butter chicken | 480 | 16 | 26 | 35 | — |
| 1 cup vegetable curry | 280 | 30 | 8 | 16 | — |
| 1 cup massaman curry | 450 | 32 | 18 | 28 | — |
About these numbers
Curry calorie content is dominated by the sauce composition — cream-rich Indian curries (tikka masala, butter chicken) and coconut milk Thai curries are calorie-dense. Tomato-based or yoghurt-based curries (vindaloo, jalfrezi, raita-based) are leaner. Protein quality is excellent regardless of curry style.
Use the calculators
- Calorie Deficit Calculator — find how this portion fits your daily target
- Glycemic Load Calculator — compute exact GL for any serving size
- Macro Calculator — set protein, carb, fat splits for cut/maintain/bulk
- Net Carbs Calculator — useful for keto and T1D insulin dosing
Related foods
Frequently asked questions
- How many calories in curry?
- Per 1-cup serving: vegetable curry 280 kcal, vindaloo 380, Thai green chicken 350, chicken tikka masala 440, butter chicken 480, massaman 450. Substantial variation by style.
- Healthiest curry choice?
- Tomato-based with lean protein (chicken vindaloo, jalfrezi) at 350-400 kcal per cup. Avoid cream-rich (tikka masala, butter chicken, korma) and coconut-rich (Thai green, massaman) for weight loss. Lean vegetable curries are leanest but lower protein.
- Is curry good for weight loss?
- In measured portions, yes. 1 cup (350-450 kcal) fits in reasonable cut targets. Restaurant entree portions (2-3 cups) typically push 800-1200 kcal — not weight-loss friendly. Pair with reduced rice/naan portions.
- Diabetes impact?
- Curry sauces have minimal direct glucose impact (low-carb). The accompanying rice or naan drives most of the carb load. Strategy: limit rice/naan portion, increase curry-to-grain ratio, add vegetables.
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