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Cheaper, quicker, healthier, tastier. Four fantastic reasons to close the takeout app and open the fridge.
Now, I love a takeout as much as the next person and there’s definitely a few worthy reasons for ordering in; lack of cooking motivation, empty cupboards, washing up avoidance(!). But there are more for recreating your takeaway favourites at home.
Let’s weigh them up:
- It’s about 75% cheaper (in the UK) to buy your own ingredients and cook than to order a curry in.
- These homemade curry recipes start at a 30-minute total cook time, that’s quicker than the average 40-60 minute wait for a local delivery.
- Takeaway curry can be inconsistent: too oily, too salty, too spicy. A home-cooked curry means you can control what goes in (or not), making it tastier and healthier.
Here’s my family-approved roundup of the most popular takeout curry dishes made better at home. Just add rice.
Yellow Chicken Curry
Crunchy peanuts, soft potatoes and cool coconut milk surround diced chicken breast in this mild Thai-style curry. This recipe calls for a jar of yellow curry paste to keep things super simple. Serve with: refreshing som tam salad (green papaya salad) and sticky rice.
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Chicken Korma
Kid-friendly korma is sweet and creamy thanks to ground almonds and coconut milk. My recipe includes a convenient store-bought curry paste which cuts the ingredients list by half.Next try: buttery and smoky dal makhani.
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Mango Chicken Curry
Tropical fresh mango and exotic coconut steep tender chicken in this from-scratch, 40-minute Goan recipe. Another family favourite for all tastes.Serve with: cilantro (coriander) lime rice.
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Chicken Katsu Curry
Easily re-create this iconic Japanese dish with your air fryer. Crunchy chicken cutlets and no deep frying in 15 minutes! While the air fryer works its magic, you can work on the coconut curry sauce. Serve with: Korean carrot salad and white rice.
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Chinese Chicken Curry
Potatoes, peppers and sugar snap peas feature with diced chicken thighs in this thick, Chinese 5-spice gravy. But feel free to sub for whatever crunchy vegetables you have at home; broccoli, cauliflower or carrots are also good choices. Next try: Chinese 3 Cup Chicken
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Butter Chicken Curry
Murgh makhani one of your takeout favourites? This is the 100% homemade version. It’s a classic tandoori red made mild, thick and luxurious with yoghurt and cream.Serve with: floppy naans and aloo gobi.
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Chicken and Sweet Potato Curry
Take it up a spicy notch with this Thai-style red curry. This recipe includes sliced red chillies and an authentic store-bought red curry paste. Plenty of built in veg means no need for sides beyond rice.Next try: Thai noodle soup
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Braised Coconut Curry Chicken Thighs
A super saucy Thai-style red curry made with bone-in and skin-on thighs for extra flavour. Bell peppers, greens beans and Thai basil make this one veg-packed. Serve with a lime wedge and a sprinkle of coriander for added zing.Next try: One-pot Indonesian coconut chicken and rice with green beans.
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Chicken Rogan Josh
Spicy and aromatic, this North Indian dish is a from-scratch, two-stage recipe: a marinating paste for the chicken and a thick curry sauce. Unbelievably, it’s on the table in under 40 minutes! Next try: beef short rib Massaman curry for another darkly saucy and stewy dish.
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Easy Chicken Curry with Potatoes
Ginger, cumin, coriander and turmeric, all the spices are present in this classic Indian curry. It’s a soft and simple bowl of honesty and comfort. Try with chickpeas instead of potatoes for maximum protein and fibre.Next try: easy vegetarian egg curry with peas and potatoes.
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Chicken Tikka Masala
Pre-packaged tikka masala curry paste is the secret ingredient in this snappy 40-minute recipe. Use it to marinate the chicken and then add to the curry sauce in place of the many traditionally used spices. Next try: vegetarian paneer tikka masala.
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