Slow Cooker Beef Madras Curry
This Slow-Cooker Beef Madras Curry is creamy, spicy, and super tender. It's an easy recipe for a tasty Indian curry!
Ingredients
Beef and marinade
- 3 ½ tablespoons curry madras spice mix
- 4 cloves garlic squeezed
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 6 tablespoons Greek yogurt
For the stew
- 1 ¾ pound chuck roast cut into large pieces (about 1 ½ inch / 4 cm)
- 1 onion finely chopped
- 1 inch fresh ginger grated
- 1 teaspoon tamarind paste
- 1 tablespoon dark brown sugar
- ½ cup beef broth
- 14 oz. diced tomatoes
- 1 cup coconut milk
- 1 tablespoon lime juice
- 2 bay leaves
- 1 tablespoon cornstarch
- 2 tablespoons water
Ingredients you need per step are listed below the step in Italic
Instructions
Marinade
- Mix the curry Madras spices, garlic, salt, tomato paste, and Greek yogurt in a bowl until you have a smooth paste.3 ½ tablespoons curry madras spice mix, 4 cloves garlic, 1 teaspoon salt, 2 tablespoons tomato paste, 6 tablespoons Greek yogurt
- Add the beef chunks to the marinade and coat them well.1 ¾ pound chuck roast
- Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, or overnight for deeper flavor.
- Transfer the marinated beef to the slow cooker.
Prepare the sauce
- Add the remaining marinade, chopped onion, ginger, tamarind paste, brown sugar, and beef broth in the same pan. Stir well.1 onion, 1 inch fresh ginger, 1 teaspoon tamarind paste, 1 tablespoon dark brown sugar, ½ cup beef broth
- Pour in the diced tomatoes, coconut milk and lime juice and mix.14 oz. diced tomatoes, 1 cup coconut milk, 1 tablespoon lime juice
- Pour the sauce over the beef in the slow cooker.
- Add the bay leaves on top.2 bay leaves
Slow cook the stew
- Cover and cook on Low for 6-8 hours until the meat is tender.
- Mix cornstarch with two tablespoons of water to make a slurry. Stir it into the sauce.1 tablespoon cornstarch, 2 tablespoons water
- Set the slow cooker to High for 30 minutes to thicken the sauce.
- Remove the bay leaves before serving.
- Serve with rice or naan bread for a complete meal.
NOTES
1. Milder flavor? Use less Curry Madras spices and add extra coconut milk.
2. Prefer something spicier? Add chili pepper or a teaspoon of cayenne pepper for more heat.
3. More vegetables? Carrots, bell peppers, or green beans go perfectly with this.
4. Storage:
- Refrigerator: Store the curry in a sealed container for up to 3 days.
- Freezer: Freeze the curry in portions and store for up to 3 months.
- Reheat: Defrost in the fridge and reheat in a pan over medium heat, while stirring.
Nutrition
Calories: 568kcal | Carbohydrates: 22g | Protein: 44g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 960mg | Fiber: 3g | Sugar: 9g | Vitamin A: 287IU | Vitamin C: 17mg | Iron: 9mg
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