Can You Reheat Chicken Curry?
Written by Jordan Morley · Reviewed against FSA/NHS reheating guidance · Last updated 28 October 2026
Yes, you can reheat chicken curry — but only once, and it must reach 75°C (165°F) and be piping hot all the way through.
What makes it safe (or not)
Reheating chicken curry is safe when you follow the core food safety rules. The risk comes from bacteria that multiply while food sits in the 'danger zone' between 8°C and 63°C — so what matters is how quickly it was cooled, how it was stored, and whether reheating gets it properly hot. Each reheat cycle gives bacteria another trip through the danger zone, which is why the FSA advises reheating food only once.
You can also check the calorie content of chicken curry alongside its safety information.
Reheating chicken curry: method by method
| Method | What Which? says (17 Dec 2025) |
|---|---|
| Microwave or oven | Best for curry and saucy dishes. Stir and rest halfway, since microwaves can leave 'cold spots' |
| Hob | Add a splash of water or stock if the sauce has thickened, and stir often |
| Multi cooker | Use sauté or steam mode for sauce-heavy dishes |
| Air fryer | Not suitable for saucy dishes |
For the chicken pieces themselves Which?, quoting FSA guidance, says reheat to at least 75°C (165°F) for 30 seconds, and if you have no thermometer, cut a piece open and check it is steaming hot throughout.
75°C for how long? Sources compared
| Source | What it says |
|---|---|
| Which? (quoting FSA guidance) | At least 75°C for 30 seconds (chicken) |
| Birds Eye | Piping hot, about 75°C for 2 minutes |
| Healthline, updated 19 Oct 2026 | '165°F (75°C) for 2 minutes' in its takeaways box and '165°F (70°C) for 2 minutes' in its guidelines: the same article gives two Celsius figures for 165°F (165°F is about 74°C) |
| High Speed Training (UK) | 75°C as the target core temperature; adds that food reheated to sell must reach at least 75°C in England or 82°C in Scotland; no source named |
| Food Standards Agency research page (2023) | No household time or temperature: 'steaming hot throughout' |
The home rule that fits all of these is 75°C in the centre, held for the time the sources give (30 seconds to 2 minutes), and steaming hot throughout when you cannot measure. The 70°C figure does not appear in the UK sources we read as a reheating figure.
Once only, or as often as you like?
| Source | On reheating more than once |
|---|---|
| Food Standards Agency, as reported by Which? and High Speed Training | Reheat only once |
| High Speed Training | 'There are no limits' to how many times home-cooked leftovers can safely be reheated if done correctly, but limit it as best practice |
| SBS (Australia), 2017/2018 | Michael Mosley: as many times as you like if piping hot; a spokesperson says reheat to 75°C. Both attributions are unverified |
We follow the FSA: portion the curry and reheat only what you will eat. See how long leftover curry lasts in the fridge and freezing curry.
Sources checked
Everything in the sections above was checked against these pages on 28 October 2026.
- Which?: Revealed, the best ways to reheat your takeaways (17 December 2025, Tom Morgan) — curry methods; chicken 75C for 30 seconds (FSA); cut open to check; cool within an hour; 2-3 days
- Birds Eye: Making the most of your frozen leftovers (no date shown) — about 75C for 2 minutes
- Healthline: How to reheat leftovers (Mary Jane Brown; updated 19 October 2026, first published 5 December 2018) — two Celsius figures for 165F in one article; reheat once
- High Speed Training (UK): How many times can you reheat food safely? (Kristin Guzder; published 4 June 2021, modified 14 May 2025) — 75C; no limits for home-cooked meals but FSA recommends once; 75C England 82C Scotland to sell
- Food Standards Agency research report: Not reheating leftovers until steaming hot throughout (published 31 October 2023; not consumer guidance) — steaming hot throughout; no household reheating time
- SBS Food (Australia): How many times can you reheat leftovers? (Bonnie Bayley, 3 April 2017, updated 9 November 2018) — reheat to 75C; many times if piping hot (unverified attributions)
- Food Standards Agency: Clostridium perfringens (consumer guidance on GOV.UK; published 25 June 2026, page metadata updated 20 July 2026) — cool within 2 hours
How to reheat chicken curry safely
- Take chicken curry from the fridge and reheat it straight away.
- Reheat in the microwave, oven or pan until steaming hot throughout — 75°C (165°F) in the centre. Stir or turn partway through so there are no cold spots.
- Check the middle: it should be piping hot, not just warm.
- Eat immediately, and throw away anything left over — never reheat chicken curry twice.
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Check Price →Common questions
Can you reheat chicken curry twice?
No — the FSA advises reheating food only once. Each additional cooling and reheating cycle gives bacteria more time in the temperature danger zone. Portion it out so you only reheat what you'll eat.
What is the best way to reheat chicken curry?
Heat it in a pan over a medium heat, stirring, and bring it to a gentle simmer so the whole pot is bubbling and piping hot. In the microwave, cover and stir every minute or so, because microwaves heat unevenly and leave cold spots.
Can you reheat chicken curry in the microwave?
Yes — the microwave is fine as long as the result is piping hot throughout. Stir halfway, use a cover to trap steam, and let it stand a minute so the heat evens out before checking the centre.
How do I know chicken curry is hot enough?
The centre should be steaming and too hot to eat straight away — 75°C (165°F) on a food thermometer. If the middle is lukewarm, keep going.
Can you eat chicken curry cold instead?
If it was properly cooked, cooled within 2 hours, and kept refrigerated, eating it cold within its fridge life is generally fine — the reheat rules exist for reheating, not for chilled eating.
How long can I keep leftover chicken curry before reheating?
Within 2 days in the fridge is the NHS/FSA advice for cooked leftovers (the US USDA allows 3–4 days). Cool it within 1–2 hours of cooking and keep the fridge at 5°C or below.
Can I freeze chicken curry instead of reheating it?
Yes. Cooled promptly and frozen in portions, it keeps for around 2–3 months for best quality (USDA FoodKeeper), and stays safe beyond that. Defrost in the fridge, then reheat once until piping hot. See our freezing guide for the details.
Can I reheat chicken curry that was made the day before?
Yes, if it was cooled promptly (Which? says ideally within an hour; the FSA says within 2 hours) and kept in the fridge for no more than 2 days. Reheat until steaming hot all the way through, once only.
Why do some sites say 70°C for 2 minutes and others 75°C?
Healthline's reheating article gives both 75°C and 70°C for the same 165°F in different places, so it contradicts itself. The UK sources we read (Which? quoting the FSA, Birds Eye, a council leaflet) use 75°C.
Related answers
Primary source: FSA/NHS reheating guidance.
General information only, not medical advice: see the medical disclaimer. Feeling unwell after eating something? Contact NHS 111 or your GP.