In this video, I make a spicy slow cooker beef madras curry. It’s an excellent dish that has a lot of flavors and a little bit of heat.

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The name of this curry originated in Britain, but the flavors of the curry came from India. It’s now a prevalent curry dish in a lot of western countries.

Many side dishes go great with a good curry. For something as spicy as this curry, I highly recommend some coconut rice as it will help take away some of the heat. Alternatively, regular rice or cauliflower rice are great alternatives.

Much like most of our curries, this one uses a homemade curry paste. It requires a little bit of extra work, but the result is undoubtedly worth it.

The ingredients that you will need for this curry is listed below. I highly suggest not to tinker with the quantities too much.

Curry Paste
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

Everything Else

1kg (2.2 lb) beef, cubed
1 onion, sliced
2 Tbsp tomato paste
2 tsp chili powder
400g (14 oz) crushed tomatoes
1 cup beef stock

You’re able to add more vegetables to the curry if you want to. Something like mushrooms or even potato will go great in it. The slow cooker will ensure they’re nicely cooked by the time you’re ready to eat.

Frying the curry paste helps the spices to achieve their best flavors. I highly recommend that you spend the extra time frying it.

You can use a jar of curry paste instead. Just use roughly ¾ of a cup of paste and do not add any of the curry paste ingredients. You might not want to add the chili powder either.

I hope that you enjoy this slow cooker beef madras curry as much as I did. If you have any feedback, then please leave a comment below or over at slowcookingperfected.com

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