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
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Full printable recipe
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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:
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
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
Chana masala | Chickpea Curry | Crockpot Recipe
Please find ingredients and directions bellow???? Stay safe everyone! ????
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???? Ingredients
1/3 cup olive oil
1 teaspoon cumin seeds
1 green cardamom
1 bay leaf
1 black cardamom
2 cm cinnamon stick
1 red chilli
1 medium onion
9 garlic cloves
1 thumb ginger
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon chole masala
2 tomatoes
1/2 tablespoon dried tamarind
1 tablespoon fenugreek (optional)
1 can (540 ml) chickpea
Coriander (to garnish)
Salt (to taste)
???? Directions:
1. Heat pan to medium heat
2. Once hot, add oil. We are using olive oil.
3. Now add whole spices: cumin seeds, green cardamom, bay leaf, cinnamon stick, red chilli, black cardamom
4. Fry until light brown. Watch carefully, do not burn.
5. Now add 1 medium onion, about 9 garlic cloves and 1 thumb grated ginger
6. Cook until onions are soft and translucent
7. Add turmeric powder, garam masala, chole masala
8. Rehydrate dried tamarind with a little bit of hot water.You can use tamarind paste instead.
9. Add 2 tomatoes (fresh, frozen, paste or purred)
10. Add some dried fenugreek.
11. Cook everything down until soft. Make sure tomatoes are completely integrated into masala
12. Transfer your masala into blender and pulse into smooth paste.
13. Now lets assemble our crockpot by adding your masala paste, 1 can chickpeas, 1/3 cup water and green onions (optional)
14. Set your crockpot to high for 2 hours or use pressure cooker for 3 whistle.
15. Before serving add Salt to taste and garnish with coriander
16. Enjoy with rice or naan
17. Bon appétit! Please do not forget to like and subscribe!
Slow-Cooker Veggie-Packed Curry
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