From mild korma to vindaloo
Best fakeaway curry recipes
British fakeaway curries span Indian, Thai, Japanese katsu curry, Korean and even Caribbean curry goat. This is the canonical list, the curries you actually order, ranked by how often they get cooked at home. Most are 30-45 minutes from pan to plate; a few (rogan josh, massaman, vindaloo) reward a longer simmer.
Our top picks
3 hand-picked recipes — ranked by how often they get cooked.
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Indian
Marinated chicken pieces in a creamy tomato-masala sauce. The British-favourite curry-house staple.
chickencurrycreamyclassicView recipe → -
Indian
Slow-cooked lamb shoulder in a deep red Kashmiri chilli sauce with warm spices. The rich, festive curry-house centrepiece.
lambcurryslow-cookcentrepieceView recipe → -
Indian
Tender chicken in a creamy cashew and coconut sauce with mild spices. The mild, sweet end of the curry menu.
chickencurrycreamymildView recipe →
More curry recipes
10 additional recipes across the site.
Bunny chow (South African curry bread bowl)
A hollowed-out half-loaf of bread filled with fiery mutton curry. Durban's most iconic street food — invented by Indian sugar-cane workers in the 1940s.
Butternut squash curry (West African-style)
A rich, fragrant West African curry with tender chunks of butternut squash in a spiced tomato and coconut sauce. Hearty, plant-based, comforting.
Chicken Tikka Masala-style creamy tomato curry
Marinated chicken thighs simmered in a rich, creamy tomato gravy spiced with garam masala, smoked paprika and a swirl of cream — the British curry-house classic.
Butter Chicken-style silky tomato-butter-cream sauce
Tandoor-grilled chicken in a silky tomato-butter-cream sauce with subtle spice. The milder cousin of tikka masala.
Lamb Madras-style spicy coconut curry
Slow-cooked lamb in a fiery red Madras sauce with coconut milk. The proper spicy order at the curry house.
Chicken Katsu Curry
Crispy panko-breaded chicken cutlet served over rice with rich golden Japanese curry sauce and shredded cabbage.
Panang-style rich beef curry with peanuts
Rich, creamy red Thai curry with beef, lime leaves, and peanuts. The thick, peanut-forward cousin of green curry.
Thai-style green curry with chicken
Rich coconut green curry with chicken, Thai aubergine, and basil. Served with jasmine rice.
Massaman-style mild beef curry with peanuts
Rich, mild beef curry with potato, peanuts, and onions in coconut sauce. The sweet, warming end of Thai.
Chicken Katsu Curry-style crispy chicken with curry sauce
Crispy panko-breaded chicken cutlet sliced, served with Japanese curry sauce, steamed rice, and shredded cabbage.