The work aims to study the effect of different storage temperature on sensory quality, pH value, L* (brightness), a* (red-green value), b* (yellow-blue value), total volatile basic nitrogen (TVB-N) and thiobarbituric ac-id-reactive substance (TBARS) of self-heating food (curry chicken dishes). The samples were stored at 40 °C, 50 °C and 60 °C, respectively and then the physical and chemical indexes were measured. On this basis, storage temperature had a significant influence on various indexes of curry chicken. On the same day, as the temperature increased, the sensory score and L* decreased, but the TBARS and TVB-N increased. The pH of samples fluctuated sharply at all three temperature, but changed slowly at 40 ℃. a* had a more drastic change trend at 50 ℃ followed by 60 ℃ and 40 ℃. Temperature had no significant effect on the change of b* of samples. The shelf-life prediction model of curry chicken was constructed through the first-order kinetics equation and Arrhenius equation. TVB-N is selected as the judgment factor by Pearson correlation analysis. The relative error between the predicted shelf life and the actual shelf life of curry chicken is less than 10%, which proves the accuracy of the model.