Essential steps for a slow cook curry
- Coat the meat with oil rather than adding oil to the pan so the meat browns well.
- Brown the meat in small batches, setting each batch aside once browned. Keep the heat at medium-high. Remove meat from pan, add the liquid and bring liquid to the boil.
- Reduce the heat to low, so the liquid is at simmering point before returning the browned meat to the pan.
- Check that the dish simmers gently during cooking. Stir occasionally and adjust the heat if needed.
For more detail on cooking slow simmer dishes go to our “How to slow simmer” page.
Do you know what ‘simmer’ is?
The gentle heat of simmering is used to draw the full flavour out of foods. A simmer is when small amounts of tiny bubbles rise to the surface of the cooking liquid.
Make the most of your slow cooker
Your favourite curry recipes can be very easily cooked in a slow cooker. As a general guide 1 hour of simmering on the cook top or in the oven, equates to about 5-6 hours on low, or about 2-2.5 hours on high in a slow cooker. Check the guidelines with your slow cooker.
Slow cooked curries are the perfect do ahead meal
Make a delicious curry ahead for a quick weeknight meal.
- A curry will keep 2 to 3 days in the refrigerator.
- Reheat it so both the sauce and the beef is very hot.
- It's true casseroles and curries taste even better the next day - their flavour mellows beautifully.
- Curries without coconut cream/milk or cream in them are also great for freezing