Slow Cooker Indian Beef Curry (Print Version)
Rich, tender beef simmered with Indian spices and coconut milk for maximum flavor infusion.
# 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 - 1/4 cup fresh cilantro, chopped
23 - Salt and pepper, to taste
# Directions:
01 - Combine beef with yogurt, lemon juice, ginger-garlic paste, salt, turmeric, coriander, and chili powder in a large bowl. Toss well to coat. Cover and marinate for at least 30 minutes, up to overnight in refrigerator for best flavor.
02 - Place onions, tomatoes, potatoes, and green chilies at the bottom of the slow cooker.
03 - Arrange marinated beef on top of the vegetables.
04 - Sprinkle curry powder or garam masala, cumin, paprika, bay leaves, cinnamon stick, cloves, and cardamom pods evenly over the beef.
05 - Pour beef broth and coconut milk into the slow cooker. Stir gently to distribute spices and liquids.
06 - Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is tender and sauce has thickened.
07 - Discard bay leaves, cinnamon stick, cloves, and cardamom pods before serving.
08 - Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh cilantro and serve hot.
# Expert Tips:
01 -
- The yogurt marinade makes the beef impossibly tender, almost melting in your mouth
- Your slow cooker does all the work while the deep flavors develop into something restaurant worthy
- Leftovers actually taste better the next day as the spices continue to meld
02 -
- Do not skip the yogurt marinade, it is the secret to restaurant tender beef at home
- Whole spices add layers of flavor that ground spices alone cannot achieve
- The sauce will thicken considerably as it cools, so do not worry if it looks thin right after cooking
03 -
- Pat the beef dry before marinating for better spice adherence
- Bloom your curry powder in a hot pan with a little oil before adding it to the slow cooker for deeper flavor