Slow Cooker Indian Beef Curry (Printable View)
Tender beef in aromatic spiced coconut sauce, slow-cooked for deep layered flavors.
# What You Need:
→ Beef
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Marinade
02 - 1 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tsp salt
06 - 1 tsp ground turmeric
07 - 1 tsp ground coriander
08 - 1 tsp chili powder
→ Vegetables
09 - 2 large onions, finely sliced
10 - 2 medium tomatoes, chopped
11 - 2 medium potatoes, peeled and cubed
12 - 2 green chilies, slit
→ Spices
13 - 2 tbsp curry powder or garam masala
14 - 1 tsp ground cumin
15 - 1 tsp smoked paprika
16 - 2 bay leaves
17 - 1 cinnamon stick
18 - 4 whole cloves
19 - 4 green cardamom pods
→ Liquids
20 - 1 cup beef broth
21 - 1 cup coconut milk
→ Finishing
22 - ¼ cup fresh cilantro, chopped
23 - Salt and pepper, to taste
# How-To Steps:
01 - Combine beef with yogurt, lemon juice, ginger-garlic paste, salt, turmeric, coriander, and chili powder in a large bowl. Toss thoroughly to coat. Cover and marinate for 30 minutes minimum, or overnight in refrigerator for maximum flavor penetration.
02 - Arrange sliced onions, chopped tomatoes, cubed potatoes, and slit green chilies in an even layer at the bottom of the slow cooker insert.
03 - Place marinated beef pieces on top of the vegetable layer, distributing evenly.
04 - Sprinkle curry powder or garam masala, cumin, smoked paprika, bay leaves, cinnamon stick, whole cloves, and cardamom pods over the beef.
05 - Pour beef broth and coconut milk into the slow cooker. Gently stir to combine without disturbing the layered ingredients too much.
06 - Cover and cook on LOW setting for 8 hours or HIGH for 4 hours until beef is fork-tender and sauce has reached desired consistency.
07 - Discard bay leaves, cinnamon stick, cloves, and cardamom pods before serving.
08 - Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh cilantro. Serve hot accompanied by steamed basmati rice or warm naan bread.
# Expert Advice:
01 -
- The beef becomes so tender you can cut it with a spoon after eight hours of slow magic
- The yogurt marinade makes every bite impossibly juicy and infused with flavor
02 -
- Forgetting to remove the whole spices before serving is a mistake everyone makes exactly once
- The sauce will look separated at first but will come together beautifully during the long cook
03 -
- Pat the beef dry before marinating for better spice adhesion
- Use full fat yogurt for the most tender results