How to Know When Chicken Curry is Cooked
Poke the chicken pieces with a fork – if they’re firm and not pink inside, your curry’s good to go! Better safe than sorry, use a meat thermometer; it should read 165°F (75°C).
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If the chicken breaks apart easily when you press it with a spoon and isn't pink inside, you’re all set! Also, no raw smells should be around.
When the sauce has thickened nicely and the chicken isn’t pink anymore, you're golden!
I always cut a piece in half to check if it’s no longer pink inside. If in doubt, use a meat thermometer—165°F is your magic number.
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