How many calories are in restaurant curry? Unpacking the Nutritional Facts

October 25, 2025 •

4 min read

According to UK-based food diary app Nutracheck, a single portion of takeaway butter chicken can contain about 896 calories, almost half the recommended daily intake for women before adding any sides. Many people wonder, how many calories are in restaurant curry? The answer varies dramatically depending on the specific dish, its ingredients, and the cooking method.

Quick Summary

The calorie count of a restaurant curry varies widely, influenced by the type of curry, the amount of oil, and the addition of creamy or sugary ingredients. Certain dishes, like korma or masala, can be surprisingly high in calories, while others, like jalfrezi or tandoori, tend to be lighter. Understanding the nutritional breakdown can help in making more informed dining decisions.

Key Points

Hidden Calories: Many restaurant curries, especially creamy varieties like korma and tikka masala, can contain over 800-1000 calories per portion due to high amounts of oil, ghee, and cream.
Sauce is Key: The base of the curry dictates its caloric impact; tomato-based sauces found in dishes like jalfrezi are generally lower in calories than rich, creamy sauces.
Choose Lean Proteins: Opting for lean meats like chicken breast, fish, or dry-cooked tandoori dishes can significantly reduce the overall calorie count compared to fatty meats or heavy paneer curries.
Mind Your Sides: Accompaniments like naan bread and pilau rice add substantial calories. A single naan can add 400-500 calories, and plain rice is a lower-calorie alternative.
Homemade vs. Takeaway: Making curry at home offers greater control over ingredients and portion sizes, allowing for a much healthier and lower-calorie meal, often under 300 kcal per serving.

Understanding the variables that influence curry calories

Restaurant curries are complex dishes, and their calorie content is not uniform across all varieties. The factors that contribute to the final calorie count include the type of sauce, the cooking oils used, the protein choice, and added accompaniments. While takeaway curries are often delicious, they frequently use more fat, cream, and sugar than a homemade version to create that rich, satisfying taste.

The role of fat and cream

Many of the most popular restaurant curries derive their creamy texture and decadent flavor from high-fat ingredients. Ghee (clarified butter), heavy cream, and coconut milk are common culprits that significantly increase a dish's caloric density. A chicken korma, for example, can contain a large amount of fat and sugar, pushing its calorie count well into the hundreds or even over 1,000 per serving. Dishes like butter chicken (murgh makhani) are also notorious for their high fat content, with one analysis finding an average of 896 calories per portion.

Lean protein versus fatty cuts

The protein chosen also plays a key part in the nutritional profile. Opting for lean protein sources, such as chicken breast or fish, can result in a lower-calorie dish compared to using fatty cuts of lamb, beef, or paneer (cheese). Tandoori-style dishes are a good example of a leaner option, as they are typically grilled rather than simmered in a heavy, oily sauce. For vegetarians, while chickpeas (chana masala) can be a healthy choice, adding excessive oil can negate the benefits.

Choosing healthier options

Making healthier choices at a restaurant is possible with some knowledge. Lighter, tomato-based curries are generally a better option. Here are some key considerations:

Prioritize dry dishes: Dry-cooked dishes like tandoori chicken are an excellent way to enjoy the flavors without the heavy sauces. These are often lower in fat and overall calories.
Look for tomato-based sauces: Curries like jalfrezi or madras, which rely on a tomato base rather than cream, are typically lower in calories. For example, a chicken jalfrezi can contain around 488 calories, significantly less than a korma.
Control portions of sides: The calories in a curry meal often come not just from the main dish, but also from the sides. A single naan can add 395-500 calories, while pilau rice can contribute nearly 500 calories. Consider opting for plain boiled rice or skipping the extra breads to reduce overall intake.
Mind the meat: Lamb or mutton curries tend to be higher in fat and calories than chicken or fish curries. Opting for poultry or seafood can make a difference.
Make smart side swaps: Swap creamy saag paneer for drier, vegetable-based side dishes like chana masala or aloo gobi, which can be lower in calories, provided they aren't swimming in oil.

Calorie comparison: common restaurant curries


Curry Type	Serving Size	Approximate Calories (kcal)	Key Calorie Sources
Chicken Korma	1 serving	~599-1248	Heavy cream, coconut milk, nuts, oil
Butter Chicken (Murgh Makhani)	1 serving	~490-896	Butter, cream, oil
Chicken Tikka Masala	1 serving	~580-800	Creamy sauce, oil, added sugar
Chicken Jalfrezi	1 serving	~385-488	Tomato-based sauce, less cream, oil
Lamb Rogan Josh	1 serving	~525	Oil, meat fat
Prawn Madras	1 serving	~541	Tomato-based sauce, oil
Vegetable Curry (generic)	1 serving	~162-329	Oil, sauce base varies
Tandoori Chicken	1 serving	~154	Lean protein, cooking method (grilling)

Note: Calorie ranges vary based on restaurant preparation. These are estimates based on collected data.

Taking control of your takeaway

Managing the calorie intake from a restaurant curry doesn't mean you have to give up your favorite meal. It's about being strategic. Splitting a dish with a friend, asking for less oil during preparation, or filling up on a side salad before the main meal can all help. Instead of having naan and pilau rice, consider choosing one or opting for a lighter, dry dish with a smaller portion of plain rice.

Another significant difference is between restaurant and homemade curries. A homemade chicken curry can be made with lean chicken breast, less oil, and no cream, resulting in a dish with significantly fewer calories—potentially under 300 kcal per serving. If you're a fan of takeaway but want to be mindful of your calories, making a fakeaway at home is a great way to control ingredients and portion sizes.

Conclusion

When asking how many calories are in restaurant curry, the answer is not simple, but it is clear that many restaurant curries can be a high-calorie indulgence. Dishes rich in cream, butter, and oil, like korma and tikka masala, often top the list. For those looking to enjoy curry while managing their calorie intake, prioritizing leaner proteins, opting for tomato-based sauces, and being mindful of high-calorie side dishes are key strategies. By understanding these nutritional differences, you can make more conscious choices that align with your dietary goals without sacrificing flavor. For an even greater level of control, consider recreating your favorite curry at home using lighter ingredients.

Authoritative outbound link suggestion for content section: For more information on calories and Indian cuisine, consult the National Institutes of Health (NIH) resource on the impact of menu labeling.

Frequently Asked Questions

Cream-based curries like butter chicken (murgh makhani) and korma are among the highest in calories. A single portion can often contain well over 800-1000 calories, largely due to the use of heavy cream, ghee, and oil.

Dry-cooked or tomato-based curries are your best bet. Options like chicken or prawn jalfrezi, madras, or dishes from the tandoori grill are generally much lower in fat and calories than their creamy counterparts.

Yes, portion size plays a crucial role. A standard restaurant portion can be large. Sharing a main dish and opting for a small portion of plain rice or skipping naan altogether can help manage your total calorie intake significantly.

Not necessarily. While the vegetables themselves are healthy, a restaurant vegetable curry can be high in calories if it's prepared with excessive oil, ghee, or high-fat ingredients like coconut milk or paneer.

To reduce calories, you can ask for less oil when ordering, choose a dry-cooked dish, opt for a tomato-based sauce, and swap naan and pilau rice for a smaller serving of plain boiled rice.

Typically, yes. A homemade curry allows you to control the ingredients, use less oil, choose leaner proteins, and avoid high-fat additions like heavy cream, resulting in a much healthier and lower-calorie meal.

Yes, they add a significant number of calories. A single portion of naan bread can add hundreds of calories, and pilau rice also adds a considerable amount due to being cooked in oil.