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
5 MINUTE SLOW COOKER CURRY | EASY CHICKEN CURRY | KERRY WHELPDALE
Today's video is a 5 minute slow cooker curry. I love using my slow cooker as it means I can prepare everything in the morning and when we are ready to eat in the evening, its all cooked and ready!!
SLOW COOKER:
INGREDIENTS (to serve 4):
500g chicken
1 onion
3 garlic cloves
1 tin coconut milk
2 tblspn curry paste of your choice
1 vegetable stock cub
1 cup water
1 tblspn Garam Masala
1 tblspn Cumin
Kale
1 cup Rice or similar
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Slow Cooker Chicken Curry
This slow cooker chicken curry is perfect in every way - juicy pieces of chicken, a spicy, flavourful gravy that has the right consistency - this is THE dinner to come home too.
A lot of slow cooked chicken recipes leave you with dry, flavourless chicken and a big pool of liquid at the bottom. Not anymore. This recipe has chicken that remains juicy, and a gravy that coats every piece.
Full Recipe:
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Timestamps
0:00 - Introduction
0:12 - Add the aromatics
0:48 - Chop baby potatoes
0:59 - Adding everything to the slow cooker
1:52 - Cooking time
2:08 - Chopped coriander
2:19 - Serve
Rich & Saucy Butter Chicken Curry
This butter chicken is a lovely mild curry with plenty of sauce to soak into the rice! A little bit of up front prep is all you need, then you can cook this dish in less than 30 minutes.
Free printable recipe is available on our site:
Ingredients:
Chicken and marinade:
▢700 g (25oz) chicken breast - - approx. 4 large chicken breasts, diced
▢80 ml (1/3 cup) natural yogurt
▢1 tbsp lemon juice
▢1 clove garlic - minced
▢1 tsp garam masala
▢1 tsp ground coriander
▢1 tsp paprika
▢1 tsp mild chilli powder
For the sauce
▢1 large onion - peeled and roughly chopped
▢4 cloves garlic - peeled
▢2 tsp minced ginger
▢3 tbsp butter
▢1 tbsp sunflower oil
▢1/4 tsp salt
▢1 1/2 tbsp garam masala
▢1 tbsp curry powder
▢1 tsp paprika
▢½ tsp cinnamon
▢120 ml (½ cup) chicken stock - - water plus a stock cube is fine
▢400 ml (14oz) passata
▢2 tbsp tomato puree
▢2 tsp sugar
▢6 cardamom pods - - sew them together with a piece of string so you can easily fish them out later
▢175 ml (¾ cup) double (heavy) cream
▢A handful of chopped coriander to serve
Instructions:
1. Place the chicken in a bowl with the marinade ingredients, stir together and cover. Leave to marinate for 1 hour (up to overnight).
2. Place the roughly chopped onion and the 4 garlic cloves into a food processor and blend until smooth (if you’re using fresh ginger – rather than ready-minced – you can add the ginger in too.
3. Heat the butter and oil in a large frying pan over a medium-high heat.
4. Add the minced onion, garlic and ginger to the pan and cook for 5-6 minutes, stirring occasionally until the onion starts to brown at the edges of the pan.
5. Add the marinated chicken to the pan and cook for 3-4 minutes until sealed.
6. Add the salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes, until the spices start to release their fragrance.
7. Add the stock, passata, tomato puree, sugar and cardamom.
8. Bring to the boil and simmer for 15 minutes.
9. Remove the cardamom then stir in the cream and allow to heat through.
10. Serve over rice, sprinkled with some freshly chopped coriander
#Curry #Fakeaway #CookingShow
Slow Cooker Banging Beef Curry: Tender and Delicious!
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This Slow Cooker Beef Curry Is BANGING!
This slow-cooked beef curry is sure to tantalize your taste buds! Tender chunks of beef are simmered in a rich and flavorful curry sauce, then finished off with a hint of spice to give it a unique twist. Your kitchen will be filled with the delicious aroma of the curry sauce. Try it today and your family will love it!
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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)
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The Best Slow Cooker Coconut Chicken Curry that will Impress Anyone
This Delicious slow cooker coconut chicken curry was amazing, the sauce was creamy and full of flavour and the chicken was soft. It was a little bit different, combining the tomato and the coconut milk, but it really worked.
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Serves: 3-4
Cooking Time: 7 hours
Setting: LOW
3-4 Chicken Breasts
1 Onion
1 Red Chilli
1 Teaspoon Ginger Puree
1 Teaspoon Garlic Puree
Handful of Coriander
1 Can Coconut Milk
1 Can Chopped Tomatoes
2 Tablespoons Cumin
1 Tablespoons Garam Masala
1 Tablespoons Oyster Sauce
1 Tablespoons Lime Juice
1 Chicken Stock Pot
2 Tablespoons cornflour/corn starch
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