How To make Crockpot Curry
Ingredients
2
pound
beef round steak or lean stewing beef, cut into 1-1/2-inch cubes
1/2
cup
flour
1
tablespoon
curry powder
2
each
garlic cloves, minced
1
cup
raisins
2
each
apples, peeled, cored, sliced
1
cup
onion, diced
2
teaspoon
salt
1/2
teaspoon
pepper
14
oz
beef broth
2
each
apples, unpeeled, cored, finely chopped
1
rice, cooked
Directions:
Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in crockpot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on LOW setting for 8 to 10 hours or until meat is tender.
Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot rice.
Makes 6 to 8 servings (about 2-1/2 quarts).
NOTE: Three pounds cubed lean lamb may be substituted for the beef.
How To make Crockpot Curry's Videos
Ultimate SlowCooker (CrockPot) Curry Goat | CaribbeanPot.com
Get my cookbook @ Learn how to make the Ultimate Curry Goat (Goat Curry) using a slowcooker (crockpot) with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com Using a classic Caribbean Curry Goat recipe, but adapted for a slow cooker, for those of you who live a busy life and still want to enjoy fall off the bones curry goat.
For this Curry Goat recipe you'll need..
3 lbs goat
4 large potato
1 scotch bonnet pepper
2 tablespoons Caribbean Green Seasoning
2 tablespoon curry powder
1 large onion
5 sprigs thyme
4-6 cloves garlic
3-5 thin slices ginger
8 pimento berries (aka allspice berries)
1 large tomato
3/4 tablespoon salt
1/4 teaspoon black pepper
2 scallions
2 tablespoon water
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Slow Cooker Lamb Curry - Beautifully tender lamb in a rich curry sauce!
In this video i show you how to make the BEST lamb curry in the slow cooker. This Slow Cooked Lamb Curry full of flavour without the chillies which makes it perfect for the whole family!
The full Slow Cooker Lamb Curry recipe is available on our site:
The Lamb Curry Ingredients:
1 tbsp. vegetable oil
1.5kg (3lb) lamb shoulder - knuckle end weighing approx
1 large onion peeled and chopped
4 cloves garlic peeled and minced
1 large piece of ginger about the size of your thumb, peeled and finely chopped
1 tsp salt
2 tbsp garam masala
2 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
350ml (1 cup) chicken stock water plus a stock cube or bouillon for gluten free is fine
2 tins 400g (14oz) each of chopped tomatoes
2 tbsp tomato puree/paste
2 tsp sugar
6 cardamom pods sew them together with a piece of string so you can easily fish them out later
400ml (14oz) can of coconut milk/cream
Handful of chopped coriander to serve
#slowcooker #recipes #comfortfood
Slow Cooker Chicken Curry | Good Housekeeping UK
A no-fuss curry, which can be adjusted to your taste - add more spice if you like it fiery, and swap cream for coconut milk to make this dairy free.
This slow cooker curry recipe, can be changed around according top how you like it. If you want more heat, add more spice. If you want this to be dairy free than add in coconut milk instead.
Ingredients
6 large skinless chicken thighs, about 650g (1lb 7oz), cut into chunks
1 onion, chopped
3 garlic cloves, chopped
2 1/2 cm (1 in) piece fresh ginger, peeled and grated
2 tbsp. tomato puree
400 g (14oz) tin chopped tomatoes
1 tsp. ground cumin
1 tsp. ground coriander
1 1/2 - 2 tbsp garam masala, to taste
2-3 tsp hot paprika, to taste
150 ml (5 fl oz (¼ pint)) double cream (or coconut milk)
Large handful fresh coriander, to serve
Directions
Put the chicken and all the ingredients for the curry, except the cream and fresh coriander, into the slow cooker pot and give it a good stir. Cover with the lid and cook on low for 4-6 hours until the chicken is tender.
When ready, stir in the cream (or coconut milk) and add a little more garam masala, if it needs a touch more spice. Stir in half the coriander leaves, divide among four bowls and sprinkle with the remaining coriander. Serve with rice, naan breads and mango chutney, if you like.
Full recipe:
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INSTANT POT CHICKEN CURRY | PRESSURE COOKER CHICKEN CURRY | SPICE EATS
Instant Pot Chicken Curry | Pressure Cooker Chicken Curry | Chicken Curry Recipe | How To Make Chicken Curry | Instant Pot Curry | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry With Coconut Milk
Ingredients for Instant Pot Chicken Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, curry cut with bones- 1 kg (2 lbs)
Whole Spices:
- Green Cardamom- 5-6
- Cloves- 5-6
- Cinnamon- 2
- Star Anise- 1.5
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 2 tsp
- Curry Powder- 3 tsp
- Garam Masala Powder- 3/4 tsp
Other Ingredients:
- Onions chopped - 3 medium (225 gms)
- Ginger Garlic paste- 3 tsp
- Tomatoes, sliced - 2 medium (150 gms)
- Green Chillies, slit- 3
- Coconut milk- 1 US cup, around 225 ml
- Oil- 4 tbsp
- Coriander leaves, chopped- 2-3 tbsp
Preparation:
- Chop the onions and slice the tomatoes. Also slit the green chillies and chop the coriander leaves.
- For the coconut milk, you can use readymade coconut milk available in tetrapack or can. You can also use coconut milk powder to be mixed in water and used.
Process :
- In case you’re using an Instant Pot, choose the Sauté function (Normal) and keep at the default time of 30 mins.
- Now heat oil and add the whole spices. Give a stir and then add the chopped onions. Continue frying on the same heat for 9-10 mins till light brown.
(For Pressure Cooker or Pan/Kadhai, fry on medium heat for 10 mins till light brown.)
- Press the Sauté function to choose the heat level to “Less”. Now add the Ginger Garlic paste, give a mix and fry on low heat for 2 mins.
( For Pressure Cooker/pan fry on low heat for 2 mins.)
- Add the chicken pieces, give a stir and change heat level to Normal by pressing the Sauté function.
- Stir and fry the chicken pieces for 2-3 mins till colour changes to white.
(For Pressure Cooker/pan, stir and fry on high heat for 2-3 mins till the colour has changed)
- Now add the spice powders and 3 tbsp water, mix and fry on Normal heat level for 3-4 mins.
(In case of Pressure Cooker/ pan, mix & fry on medium heat for 4 mins)
- Add the sliced tomatoes and 2 tsp salt and fry on Normal heat level for around 3 mins till tomatoes are soft.
(In case of Pressure Cooker/ pan, fry on medium heat for around 3 mins till tomatoes are soft.)
- Now add the coconut milk, 150 ml water and the slit green chillies and give a mix.
- Cancel Sauté function in instant pot.
For Instant Pot,
1. Close the lid and turn into the lock position
2. Make sure the venting valve in sealing position.
3. Select the pressure cook function and set it for 10 mins
4. The countdown will start once the pressure has built up.
5. Pressure Cook in normal mode for 10 mins.
6. Tune the venting valve to release the pressure
- Open lid and garnish with chopped coriander leaves
- Simmer for 2-3 mins on sauté function (Normal)
(In case using Pressure cooker, pressure cook for 2 whistles- High heat till 1st whistle + 1 whistle on low heat around 10 mins)
#instantpotchickencurry #instantpotrecipes #instantpotindianrecipes #instantpotdinners #chickenrecipe #chickencurry #chickengravy #spiceeatsrecipes #spiceeatschicken
Crockpot (Slow cooker) Beef Curry- Easy
Welcome to FiftyShadesOfFlavor everyone, a channel where I recreate your favorite recipes from around the world! I am not chef but simply a girl who loves to cook and most of the recipes are not mine. I will leave direct links to any recipes that I am using for my videos. Hope you enjoy the video and leave some ideas of what you would like to see in the comment below :)
Ingredients
Beef- 2lbs cubed
4 heaping tsp of onion paste
1 tsp ginger paste
1/2 tsp garlic paste
1 tsp turmeric powder
1 tsp chili powder
1/2 tsp coriander powder
1/2 tsp cumin seed powder
2 cinnamon stick
3 bay leaves
4 cardamoms
salt to taste
2 tbs of oil
3 potatoes cubed (optional)
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Slow-Cooker Recipe - Chicken Curry | Olive
Simple Slow-Cooker Recipe - Creamy Chicken Curry!
This creamy, aromatic curry is easy to make and is guaranteed to be a hit with the whole family. Put all the ingredients into a slow cooker and leave for four hours to let the spices infuse.
Click the link for the full recipe: