Slow Cooker Japanese Curry
Slow Cooker Japanese Curry
Ingredients
For the Main Dish
- 2 lb beef, cut into bite-sized pieces (chuck roast recommended)
- 1-2 carrots, chopped into bite-sized pieces
- 1-2 onions, sliced
- 2-4 potatoes, peeled and chopped into bite-sized pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon oil
For the Spices
- 2 tablespoons cumin
- 1 tablespoon turmeric
- 1 tablespoon coriander
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon cardamom
- 1/2 tablespoon nutmeg
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon cinnamon
- 1/4 tablespoon cloves
- 0-1/2 tablespoon cayenne pepper, adjust to your spice level
For the Soup Base
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons soy sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon cooking wine
- 2 cups chicken broth
- 2 tablespoons potato starch, or cornstarch or flour
- 1 cup milk
For Thickening (Optional)
- 1 tablespoon potato starch, or cornstarch or flour
- 100 ml water
Instructions
- 1
Prepare all the ingredients. Cut the 2 lb beef into bite-sized pieces. Chop 1-2 carrots and 2-4 potatoes into bite-sized pieces. Slice 1-2 onions. Measure out the ginger paste, garlic paste, and all the spices.
⏱️ 10 min
- 2
Add 1 tablespoon of oil to the slow cooker. Then, add the cut beef, chopped carrots, sliced onions, and chopped potatoes. Add the 1 tablespoon ginger paste and 1 tablespoon garlic paste.
⏱️ 3 min
- 3
Sprinkle all the measured spices over the ingredients in the slow cooker: 2 tablespoons cumin, 1 tablespoon turmeric, 1 tablespoon coriander, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cardamom, 1/2 tablespoon nutmeg, 1/2 tablespoon smoked paprika, 1/2 tablespoon cinnamon, 1/4 tablespoon cloves, and 0-1/2 tablespoon cayenne pepper (adjust to your preference).
⏱️ 2 min
- 4
In a separate bowl, combine all the soup base ingredients: 1 1/2 tablespoons tomato paste, 1 1/2 tablespoons soy sauce, 1 tablespoon worcestershire sauce, 1 tablespoon cooking wine, 2 cups chicken broth, 2 tablespoons potato starch (or cornstarch or flour), and 1 cup milk. Stir thoroughly until well combined.
⏱️ 5 min
- 5
Pour the prepared soup base mixture into the slow cooker, over the other ingredients. Stir everything together to ensure all components are well mixed.
⏱️ 1 min
- 6
Place the lid on the slow cooker. Set the slow cooker to the 'high' setting and cook for 4-5 hours.
⏱️ 240 min
- 7
After 4-5 hours of cooking, if a thicker consistency is desired, prepare a potato starch slurry. In a small bowl, mix 1 tablespoon potato starch with 100 ml water until smooth.
⏱️ 2 min
- 8
Slowly and gradually add the slurry to the curry in the slow cooker, stirring constantly, until the desired thickness is achieved. Do not add it all at once.
⏱️ 2 min
- 9
Serve the Japanese Curry hot, traditionally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Japanese Curry
For the Main Dish
- 2 lb beef, cut into bite-sized pieces (chuck roast recommended)
- 1-2 carrots, chopped into bite-sized pieces
- 1-2 onions, sliced
- 2-4 potatoes, peeled and chopped into bite-sized pieces
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 tablespoon oil
For the Spices
- 2 tablespoons cumin
- 1 tablespoon turmeric
- 1 tablespoon coriander
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon cardamom
- 1/2 tablespoon nutmeg
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon cinnamon
- 1/4 tablespoon cloves
- 0-1/2 tablespoon cayenne pepper, adjust to your spice level
For the Soup Base
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons soy sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon cooking wine
- 2 cups chicken broth
- 2 tablespoons potato starch, or cornstarch or flour
- 1 cup milk
For Thickening (Optional)
- 1 tablespoon potato starch, or cornstarch or flour
- 100 ml water
Instructions
- 1
Prepare all the ingredients. Cut the 2 lb beef into bite-sized pieces. Chop 1-2 carrots and 2-4 potatoes into bite-sized pieces. Slice 1-2 onions. Measure out the ginger paste, garlic paste, and all the spices.
⏱️ 10 min - 2
Add 1 tablespoon of oil to the slow cooker. Then, add the cut beef, chopped carrots, sliced onions, and chopped potatoes. Add the 1 tablespoon ginger paste and 1 tablespoon garlic paste.
⏱️ 3 min - 3
Sprinkle all the measured spices over the ingredients in the slow cooker: 2 tablespoons cumin, 1 tablespoon turmeric, 1 tablespoon coriander, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cardamom, 1/2 tablespoon nutmeg, 1/2 tablespoon smoked paprika, 1/2 tablespoon cinnamon, 1/4 tablespoon cloves, and 0-1/2 tablespoon cayenne pepper (adjust to your preference).
⏱️ 2 min - 4
In a separate bowl, combine all the soup base ingredients: 1 1/2 tablespoons tomato paste, 1 1/2 tablespoons soy sauce, 1 tablespoon worcestershire sauce, 1 tablespoon cooking wine, 2 cups chicken broth, 2 tablespoons potato starch (or cornstarch or flour), and 1 cup milk. Stir thoroughly until well combined.
⏱️ 5 min - 5
Pour the prepared soup base mixture into the slow cooker, over the other ingredients. Stir everything together to ensure all components are well mixed.
⏱️ 1 min - 6
Place the lid on the slow cooker. Set the slow cooker to the 'high' setting and cook for 4-5 hours.
⏱️ 240 min - 7
After 4-5 hours of cooking, if a thicker consistency is desired, prepare a potato starch slurry. In a small bowl, mix 1 tablespoon potato starch with 100 ml water until smooth.
⏱️ 2 min - 8
Slowly and gradually add the slurry to the curry in the slow cooker, stirring constantly, until the desired thickness is achieved. Do not add it all at once.
⏱️ 2 min - 9
Serve the Japanese Curry hot, traditionally with steamed rice.