Slow Cooker Beef Curry Recipe - Just 5 Minutes to Prepare! (2024)

FAQs

How do you keep curry from getting watery in a slow cooker? ›

okay, secondly, you can put a tea towel under the lid. that will capture some of the moisture, it stops it circulating in the slow cooker. and then thirdly, you can use a corn flour slurry, so into a bowl, a little bit of corn flour, cold water, mix it with your finger, pour it in, stir it. you're done.

Cook it ling and slow, 4 hours minimum in a low oven, keep testing, when the fibres fall apart it's tender. Don't add ingredients such as carrots at the beginning as they will turn to mush by the end, add then an hour before the end. Marinating the meat in all the spices overnight can help to tenders too.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

Luckily, there are many quick and simple fixes for a thin curry. You can use foods like yogurt to get the curry to thicken. You can also add flour or corn starch. Simmering the curry for a few extra minutes can also get it reach the right consistency.

Take the lid off

Place the cooker on a high setting, and open the lid for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce. (Tip: This trick can also be applied for thickening stews, or when you've accidentally added too much liquid.)

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

Solution: While cooking your curry spices, add a pinch of salt to bring out the natural sweetness of the spices. Alternatively, add a teaspoon of sugar and stir well before tasting.

If you consistently notice tough beef, Carli says your slow cooker may not be working hard enough. “Try cooking for longer, or at a higher temp,” she advises.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Do I really need coconut milk for curry? ›

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

First off, cooking meat causes it to lose moisture and the tissues shrink, making it tougher. Braising (cooking meat in a liquid) allows the meat to reabsorb moisture and breaks down the tough tissues. This lead to a more tender piece of meat.

Before adding the beef to the curry, a quick sear or browning in the pot can greatly enhance both the taste and texture of the meat. Browning creates a caramelized crust, adding a depth of flavor that beautifully harmonizes with the curry sauce.

A cornstarch slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent, and is particularly common in Asian sauces. As a rule of thumb, dissolve 2 parts cold water and 1 part cornstarch. Add the slurry to your sauce as it simmers in the slow cooker.

Prop the lid up for evaporation.

While your dinner cooks, prop the lid open a bit so that moisture can escape and thicken the stew naturally without extending the cooking time too much. Skewers or chopsticks between the lid and the crock of the slow cooker work well for this.