[BUG] Significent differences reading text from photo in Claude UI vs Claude CLI

Preflight Checklist

• [x] I have searched existing issues and this hasn't been reported yet
• [x] This is a single bug report (please file separate reports for different bugs)
• [x] I am using the latest version of Claude Code

What's Wrong?

I'm using Claude to extract a cooking recipe from a photo. I'm noticing a consistent, significant differences in the OCR accuracy between using the Claude CLI, and Claude Web/Claude UI in VS Code.

Both the Claude Web/Claude UI in VS Code correctly read the recipe over repeated attempts (each time with a clean context).

In contrast, Claude CLI repeatedly misses ingredients, reads quantities incorrectly and adds non-existent ingredients. Despite being prompted not to alter the instructions, it does.

Response from Claude web/UI,

BUTTER CHICKEN
Prep Time: 15 minutes, plus 30 minutes marinating
Cooking Time: 35 minutes
Serves: 2
This is my simple method for making the most amazing butter chicken. Give it a try and you'll soon see why this curry is a popular dish all over the world.
INGREDIENTS
FOR THE MARINATED CHICKEN

400g chicken thigh fillets, cut into bite-size chunks
1 tbsp yoghurt
1 tsp garlic paste
1 tsp ginger paste
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin

FOR THE SAUCE

50g butter
1 onion, diced
1 tsp garlic paste
1 tsp ginger paste
1 tbsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
1 tsp chilli powder
1 × 400g tin of chopped tomatoes
150ml double cream
1 tbsp soft brown sugar
10g coriander, finely chopped

METHOD

1. Place the chicken into a bowl and add all the marinade ingredients. Mix well and place in the fridge for at least 30 minutes before cooking. Leave in the fridge overnight for greater depth of flavour.
2. For the sauce, heat a little bit of oil in a large pan over a medium to high heat, then add the butter. Once the butter starts to brown, add the onion and cook until it softens. Be careful not to burn the butter as it will develop a bitter rather than nutty taste.
3. Add the garlic and ginger and cook for 30 seconds, then add the garam masala, cumin, turmeric, paprika, and chilli powder. Fry for 1 minute to release the flavours, adding a splash of water if it gets too dry.
4. Pour in the chopped tomatoes, then use a stick blender to blitz the sauce until smooth.
5. Add the chicken into the pan along with any marinade juices. Stir well, then simmer for 15 minutes.
6. Add the double cream and soft brown sugar, then let it cook for a further 10 minutes until the sauce is thick and bubbling.
7. Season to taste, then finish with the finely chopped coriander. Serve with basmati rice and naan breads.

Response from Claude CLI,

BUTTER CHICKEN

  PREP TIME: 15 MINUTES, PLUS 30 MINUTES MARINATING | COOKING TIME: 35 MINUTES | SERVES: 4

  This is my recipe method for making the best tasting butter chicken sauce, so it's quite simple and quick at once the chicken has marinated until it's a bright red all over the cook.

  INGREDIENTS

  FOR THE MARINATED CHICKEN:
  - 4 boneless chicken thighs, cut into bite-size pieces
  - 1 lime, juiced
  - 1 tbsp paprika
  - 1 tsp garlic salt
  - 1 tsp ground cumin
  - 1 tsp garam masala
  - 1 tsp turmeric

  FOR THE SAUCE:
  - 1 onion, diced
  - 1 tbsp garlic paste
  - 1 tbsp ginger paste
  - 1 tsp green masala
  - 1 tbsp ground cumin
  - 1 tbsp ground coriander
  - 1 tsp paprika
  - 1 tsp garam masala
  - 1 tbsp hot chilli powder
  - 1 tbsp double cream
  - 6 tbsp cashew paste
  - 3 tsp tomato paste, chopped

  METHOD

  1. Mix all the chicken pieces together in a bowl with all the marinade ingredients. Set aside and leave to marinate for 30 minutes, then cook the chicken in a hot wok and place it into a
  fridge for use later. Cook. Leave it to one side and cover.
  2. Now in the same pan heat up a little butter, add onions and let it cook for 5 to 6 seconds then add garlic at a medium to high heat, and stir. Sunsir. Once they start colouring add a
  splash of water if it gets too thick to cook.
  3. Add the garlic and ginger and cook for 10 seconds, then add the rest of the dried masalas, ground cumin, ground coriander and stir well. Do this for 30 seconds only, then add a dash of
  water if it gets too dry.
  4. Stir in the chopped tomatoes, then add plenty of water to get the right consistency. Simmer for around 10 minutes.
  5. Add the chicken from the pan along with any remaining paste. Stir the sauce for a few minutes.
  6. Add half the double cream and allow the mixture to simmer again. Add the remaining cream and allow the sauce to thicken up a little bit more.
  7. Just as it starts thickening add the piece of chicken, then simmer. Season to taste and if the sauce is too thick, add more water. Serve!
  8. It's ready to serve then finish with the finely chopped coriander. Serve with rice or naan bread!

What Should Happen?

Claude CLI should accurately read the text from the recipe, just as Claude web does.

Error Messages/Logs

Steps to Reproduce

Prompt (with clean context).

Carefully examine @recipes/butter-chicken-curry/IMG_8011.jpg and extract the recipe. Do not make any alterations.

Claude Model

Sonnet (default)

Is this a regression?

Yes, this worked in a previous version

Last Working Version

_No response_

Claude Code Version

2.0.64

Platform

Anthropic API

Operating System

macOS

Terminal/Shell

iTerm2

Additional Information

!Image