Slow Cooker Indian Beef Curry (Printable Format)
Rich, aromatic beef with tender chunks in deep Indian spices, slow-simmered for perfect tenderness.
# 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
# How-To Steps:
01 - In a large bowl, combine beef with yogurt, lemon juice, ginger-garlic paste, salt, turmeric, coriander, and chili powder. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor penetration.
02 - Layer onions, tomatoes, potatoes, and green chilies at the bottom of the slow cooker insert.
03 - Arrange the marinated beef over the vegetable layer, scraping any remaining marinade into the cooker.
04 - Sprinkle curry powder, 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. Gently stir to distribute spices without disturbing the layered vegetables.
06 - Cover and cook on LOW setting for 8 hours or HIGH for 4 hours. Beef should be fork-tender and sauce thickened.
07 - Discard bay leaves, cinnamon stick, cloves, and cardamom pods before serving.
08 - Taste the curry and adjust salt and pepper as needed. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
# Expert Suggestions:
01 -
- The yogurt marinade makes beef so tender it falls apart at the slightest touch
- Eight hours of slow cooking develops layers of spice you cant achieve any other way
02 -
- The yogurt might look curdled in the slow cooker but it will emulsify into a smooth sauce
- Opening the lid too often adds 30 minutes of cooking time each time
03 -
- Pat the beef dry before marinating so the yogurt adheres better to the meat surface
- Fry the curry powder in a dry pan for 2 minutes before adding to bloom the spices