Has anyone ever

blunomore

blunomore

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... cooked a curry in a slow cooker, as opposed to in a pot on the stove ? :)

Any tips? Feel free to share. Thanks.
 
I always make my curries in an electric frying pan, on a very low heat and allow to simmer for hours. It's not quite the same as a slow cooker but the results are excellent.
 
pressure cooker works quite well if you're pushed for time, meat gets really tender.:)
 
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blunomore said:
... cooked a curry in a slow cooker, as opposed to in a pot on the stove ? :)

Any tips? Feel free to share. Thanks.
Click to expand...

I cook easy-to-make curry in a slow cooker almost once a week when its cold. Its great!.

Ingredients :-

1 x Denny cook in sauce - Durban Curry flavour. 410g packet
800g diced beef. - I buy a beef roast (cheaper per kg and dice the beef myself - you can also use cheaper cuts, just experiment)
2 - 3 handfuls of PnP frozen sliced green beans.
1 stale/hard bread roll.

Optional : Add 1 level tablespoon roasted masala for a extra zing

Method :-

Put meat, veggies & sauce in the slow cooker and cook on high for about 3-4 hours or until the meat is tender. Don't lift the lid too often, you lose the heat and the cooking will take longer.

About 1/2 hour before serving, break up the bread roll into small chunks into a bowl and spoon in some of the sauce from the slow cooker (about 300ml) and blend the sauce and bread roll chunks with a stick blender (those Braun stick blenders work great) until smooth.

Add this thick blend back into the slow cooker and stir, this will thicken the curry nicely without changing the flavour.

I have tried the Denny Thai curry sauce but it does not work in a slow cooker - seems to separate and be very watery.

Have not tried the other Denny sauces though.
 
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Is it not better to brown the meat beforehand in a normal pot on the stove as well as fry the onions/ginger/garlic/spices to release the flavour before putting it in the slow cooker ?
 
blunomore said:
... cooked a curry in a slow cooker, as opposed to in a pot on the stove ? :)

Any tips? Feel free to share. Thanks.
Click to expand...

Slow cookers are great for the less tender cuts of meat.

Brown your meats in a pan per usual along with the onions and simply layer your slow cooker the same way as potjie pot, as it is essentially just that.
Lid on and dont stir till just before the end.
Any potjie recipe will work perfectly in a slow cooker, as the high setting is pretty much on a par with the heat on a potjie.
 
ITCynic said:
I cook easy-to-make curry in a slow cooker almost once a week when its cold. Its great!.

Ingredients :-

1 x Denny cook in sauce - Durban Curry flavour. 410g packet
800g diced beef. - I buy a beef roast (cheaper per kg and dice the beef myself - you can also use cheaper cuts, just experiment)
2 - 3 handfuls of PnP sliced green beans.
1 stale/hard bread roll.

Optional : Add 1 level tablespoon roasted masala for a extra zing

Method :-

Put meat, veggies & sauce in the slow cooker and cook on high for about 3-4 hours or until the meat is tender. Don't lift the lid too often, you lose the heat and the cooking will take longer.

About 1/2 hour before serving, break up the bread roll into small chunks into a bowl and spoon in some of the sauce from the slow cooker (about 300ml) and blend the sauce and bread roll chunks with a stick blender (those Braun stick blenders work great) until smooth.

Add this thick blend back into the slow cooker and stir, this will thicken the curry nicely without changing the flavour.

I have tried the Denny Thai curry sauce but it does not work in a slow cooker - seems to separate and be very watery.

Have not tried the other Denny sauces though.
Click to expand...

No offense but that is not curry... rather make up your own that packet stuff is vile.
 
@Blunomore , watch your liquid, normally a bit less than convential stove top cooking, but you should be able to fathom how much by the type of ingredients, as you know certain veggies carry more water than others.
 
blunomore said:
The cassis one is beautiful.
Click to expand...

Colour online varies slightly from the colours IRL - we had to decide between cassis and cherry for about 10 pieces and decided on cherry... incidentally: flame is the standard LC colour, all of the others are fairly recent additions to the line so you can usually tell an inherited set by its colour ;)

blunomore said:
Is it not better to brown the meat beforehand in a normal pot on the stove as well as fry the onions/ginger/garlic/spices to release the flavour before putting it in the slow cooker ?
Click to expand...

Always. With game/venison I usually coat it in four and spices prior to browning - the crispy floured bits add a lot of flavour to the final product.
 
A crock-pot works great for cooking stuff overnight or during the day, even curries. I would still fry the onions & stuff as well as brown the meat before chucking it in the crock-pot.

Other alternative is 4-6hrs in the oven at 150C (in a cast iron pot obviously) or longer at a lower temperature.
 
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The Denny cook-in sauces are actually pretty good. I also find that generally a roast beef cut is not the best for curry as it tends to be quite tough.
 
SlinkyMike said:
Colour online varies slightly from the colours IRL - we had to decide between cassis and cherry for about 10 pieces and decided on cherry... incidentally: flame is the standard LC colour, all of the others are fairly recent additions to the line so you can usually tell an inherited set by its colour ;).
Click to expand...

They are all so beautiful. I call it kitchen porn :)
 
Thank heaven for mouse-hover tooltips. Otherwise I would have thought this might be an interesting topic and clicked on it. Mind you it being blu's thread should have been a giveaway. vB 4 life! :p
 
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