This recipe is just so ridiculously easy. You can use any Curry Paste you fancy and I’m REALLY tempted to try a Massaman version or Thai Green using Coconut Milk… anyway I digress… I used Rogan Josh Paste because it’s on the mild side and it was lovely.
This makes enough for about 6 servings
- 1 Onion diced
500g Beef Chuck diced (I usually get mine from the butcher)
- 2 tbsp Curry Paste
- 2 tins of Chopped Tomatoes
- 1/2 tbsp Mild Curry Powder
- 1/2 tbsp Turmeric
- 2 tbsp Mango Chutney
- 1 tin of Chick Peas
- Salt and Pepper
- Chopped Coriander
Put the Onion, Beef, Chopped Tomatoes, Spices and one tin of Water into a slow cooker with a good pinch of Salt. Stir and switch onto low heat and leave overnight for 12 hours.
In the morning switch onto Medium heat and remove the lid, add in the two tbsps of Mango Chutney.
Leave on medium heat for around 8 hours, the beef will just fall apart which is exactly what you want.
Drain and add the tin of Chick Peas. Turn the heat onto high and put the lid back on for the last hour.
Check the seasoning, add Salt to taste if it needs it!
We had it with Mango Chutney, Poppadoms, Yoghurt mixed with Mint and Coriander and fresh Coriander on top.
And that’s it!
Super easy, reminds me why I love my slow cooker so much.
Hope you enjoy!