Made from scratch: you can make this Slow Cooker Bombay Curry yourself. Stewing in the crockpot gives the sauce and meat time to absorb all those delicious flavors. The meat becomes wonderfully tender. Bombay curry is mild and soft and is deliciously spiced. You can only make it yourself this good.
Slow Cooker Bombay Curry Recipe
Indian curries, you can wake me up at night for them. I like all the comfort food from this kitchen. The spicy meat and the sauce are delicious. This mild and soft stew makes it a recipe suitable for the whole family. And that's why this Bombay Curry is so great!
Bombay curry is made from the delicious spices often used in Indian cuisine, tomato and coconut milk. In this curry, I chose beef, but you also see this stew made with chicken and lamb.
It usually takes quite a bit of work to prepare a curry, but it becomes so easy if you use the slow cooker. And by stewing with a lid, all the flavors stay in the pan. You will really like this.
What do you need for Bombay Beef Curry?
To prepare this Slow Cooker Bombay Curry Recipe, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Butter - The fat you need to stew the meat, giving your curry a creamy taste. If you have, use Ghee. Ghee butter without solid milk particles and water. This prevents the butter from burning. But you can also use butter.
- Onions, garlic, ginger, and red pepper - Fresh, finely chopped. Seasonings are usually used in Indian cooking. The red pepper provides the spice in the curry. Are small children eating dinner? Then remove the seeds. Do you like it spicy? Then add extra pepper.
- Spices - This recipe includes several spices commonly used in Indian cooking to flavor the sauce. The sauce contains cumin, coriander, turmeric, chili powder, and salt. All spices are widely available at the (Asian) supermarket (one of the best things about this Curry Bombay is the ingredients are very readily available).
- Chuck roast - Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this Latin beef stew. Or go for chicken or lamb, which also tastes great with the Bombay sauce.
- Diced tomatoes - For the buttery tomato sauce. Use canned diced tomatoes because they have the optimal taste. You could use strained tomatoes (or passata), but you don't have to because you're making the Bombay Curry in the slow cooker.
- Coconut Milk - Extracted from the juice of grated coconut flesh. It has a slightly sweet, rich, and full flavor.
How to prepare Crockpot Indian Bombay Beef
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Melt half the butter in the pan and add the chopped onions. Bake for 3 minutes until translucent. Add the garlic, pepper, turmeric, cumin, coriander, and chili powder, and turn the heat to high. Stir-fry for 4 minutes. Remove the spiced onions from the pan and place them in the slow cooker.
- Put the remaining butter in the pan and fry the beef cubes until golden brown. The meat does not have to be done. Spoon the contents of the pan into the slow cooker as well.
- Pour the diced tomatoes into the crockpot.
- Add the coconut milk and put the lid on the slow cooker. Turn it on low for 6 to 8 hours.
Delicious with: Rice, garlic naan bread, and Papadums. Garnish with coriander or flat-leaf parsley.
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Slow Cooker Bombay Curry Recipe
- 1 tablespoon butter or Ghee
- 2 big onions finely cut
- 2 cloves garlic squeezed
- 1 red chili pepper deseeded, finely cut
- 1 inch fresh ginger skin removed and grated
- 1½ teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon chili powder
- 1 teaspoon salt
- 2 pound chuck roast sliced in 1-inch cubes (2 cm)
- 28 ounce diced tomatoes
- 1 cup coconut milk
Ingredients you need per step are listed below the step in Italic
- Melt half the butter in the skillet and add the onions. Bake for 3 minutes until translucent.1 tablespoon butter, 2 big onions
- Add the garlic, red pepper, ginger, turmeric, cumin seeds, coriander, chili powder, and salt to the pan and stir-fry over high heat for 4 minutes. This way, all flavors are released well.2 cloves garlic, 1 red chili pepper, 1 inch fresh ginger, 1½ teaspoon turmeric powder, 1 teaspoon ground cumin, 1 tablespoon ground coriander, ½ teaspoon chili powder, 1 teaspoon salt
- Empty the skillet into the slow cooker and melt the other half of the butter over high heat.
- Add the beef and cook until golden brown. Don't overcrowd the pan; instead, fry it several times. When the beef steaks are golden brown, scoop them into the slow cooker.2 pound chuck roast
- Pour the diced tomatoes and coconut milk with the meat.28 ounce diced tomatoes, 1 cup coconut milk
- Place the lid on the slow cooker and set it low for 6 to 8 hours.
- Refrigerator - Store the curry in an airtight container in the fridge for up to 3 days.
- Freezer - Pack the Indian Curry Bombay in a freezer box or bag. This keeps it good in the freezer for up to 2 months.
- Reheat - Heat over low heat while continuing to stir until warm.
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