If you’re looking a slow cooker beef madras curry that’s packed with flavor and delivers the heat, then look no further.
The homemade curry paste helps bring a huge amount of color and flavor to this dish. I highly recommend that you make it as you will be glad that you did.
The origin of the madras curry is India, but the name is not used India. The name originated out of restaurants in Britain. It is yet another great Indian curry with heavy British influence. I highly recommend that you give it a try.
I highly recommend cooking some rice to go with the curry. If you’re trying to keep things low carb then you should consider making some fried cauliflower rice. It’s an excellent alternative to regular rice.
There are plenty of extras that you make that go great with curry. For example, a good naan bread always goes well with a curry. I also love some pappadams but it’s usually that or the naan bread.
I love to take leftover curry for lunch at work, so I highly recommend keeping any leftovers. Simply store in the fridge covered and reheat whenever you feel like some delicious curry. It should last a few days otherwise you can freeze it.
I you want to see how to make this beef madras curry then be sure to check out the video that I have put together. Alternatively, you can find the full written recipe right underneath the video.
Slow Cooker Beef Madras Curry Recipe
Can't see the video? Support us by whitelisting us in your adblocker.
- 3 tsp garlic, crushed
- 2 tsp ginger, minced
- 2 tsp black pepper, ground
- ½ tsp cinnamon, ground
- 2 tsp garam masala
- 2 tsp turmeric, ground
- ¼ cup coriander, ground
- 2 tsp mustard seeds
- ¼ cup cumin, ground
- ¼ cup malt vinegar
- 1 Tbsp oil
- 1kg (2.2 lb) beef, cubed
- 1 onion, sliced
- 2 Tbsp tomato paste
- 2 tsp chilli powder
- 400g (14 oz) crushed tomatoes
- 1 cup beef stock
- Firstly, in a bowl, add all the curry paste ingredients, stir until a smooth paste.
- In a frypan over high heat, quickly brown the beef. Once browned put to the side.
- In the same frypan, add the curry paste and cook until fragrant. Approximately 3-5 minutes.
- Transfer the beef and the curry paste to a slow cooker. Next, add the onion, tomato paste, chili powder, crushed tomatoes and the beef stock.
- Cook on low for 8 hours or until the beef is tender.
- Serve & Enjoy.
- You can skip the browning of the beef and cooking of the curry paste. However, I do find that you will lose a lot of flavor and texture by doing so.
- If you want to use a store-bought madras curry paste simply add ¾ cup of the paste instead of making the homemade version. I still highly recommend making the homemade madras curry paste.
- I highly recommend adjusting the chili powder if you don't like spicy food. Two teaspoons will give you a hot curry, anything over that will make your mouth burn. If you don't like spicy food, then I highly recommend lowering the quantity.
- If you find that the curry is a little too spicy, then try having some dairy with it. Yogurt always goes well with curry.
As with all our recipes you can find the nutritional information right below. It’s important to keep in mind that this is just an estimate and may vary if you calculate it yourself.
I highly recommend that you also add your side dishes onto the values below as this information is purely for just the curry itself.
There are so many other curries that you make in the slow cooker. Even though I love this one, I also love the Massaman beef curry. It’s rich, hearty and certainly worth the time and effort of making it.
Something a little milder that might appeal to you is the butter chicken curry. I do highly recommend it if you love a good curry.
That’s all I have to say about this slow cooker beef madras curry recipe. If you have anything you would like to add, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.