Slow Cooker Bombay Curry Recipe
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. As a result, the meat becomes wonderfully tender. Bombay curry is mild and soft and is deliciously spiced. You can only make it yourself this good.
Equipment
- frying pan
- slow cooker
Ingredients
- 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
Instructions
- 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.
NOTES
1. - Meat - 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.
2. Butter - The fat you need to stew the meat, giving your curry a creamy taste. If you have, use Ghee.
3. - Slow cooker setting and time - Set the slow cooker to low and let the beef cook for 6 to 8 hours. If you set the slow cooker to high, this Bombay curry is ready in 4 - 6 hours.
4. Larger portion? With almost all recipes, you can then press the 2 × button, but not with a slow cooker recipe. If you double the weight in meat, add ¼ - ⅓ cup (50 to 100 ml) of extra liquid.
5. On the stove - If you don't have a slow cooker, use a frying pan or large skillet. First, fry the onion, garlic, and spices and remove them from the pan. Then fry the meat until golden brown. Return the onion mixture to the pan and add the diced tomatoes. Bring to a boil and reduce the heat to as low as possible. Put the lid on the pan and let it simmer for 2 to 3 hours. Pour in the coconut milk, let it heat up, and serve.
6. Go with it - Rice, Garlic naan bread, or Papadums.
7. - Storage
Let the Bombay Curry cool down to room temperature quickly.
- 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.
Nutrition
Calories: 598kcal | Carbohydrates: 13g | Protein: 47g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 832mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1393IU | Vitamin C: 61mg | Iron: 10mg
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