Prep 15 mins
Cook 1 hr 30 mins
I was having a major craving for curry chicken but all I had in the freezer was beef so I made the best of it -- surprisingly, my husband ACTUALLY liked it... go figure :)
- 2 lbs beef, cut in small cubes
- 2 large onions, diced
- 2 (14 1/2 ounce) cans diced tomatoes, drained
- 1⁄2 jalapeno, seeded and minced
- 1 tablespoon fresh ginger, grated
- 2 1⁄2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 (14 ounce) can coconut milk
- 2 -3 tablespoons oil
- Mix the curry powder, turmeric and salt in a small dish.
- Place the cubed beef in a large bowl and cover with ½ - 2/3 of the seasoning mix and set aside.
- Cook onions, ginger and jalapenos in a Dutch oven until onions are brown and soft.
- Add the two cans of drained diced tomatoes and the remainder of the seasoning blend, allow to come to a slow boil.
- Add the meat to the tomato and onion blend and allow to cook for 10 minutes at medium heat until all ingredients are well blended.
- Pour the can of coconut milk into the meat mixture. Blend together until a uniform mixture has been created.
- Turn the stove to simmer an allow to simmer for an hour to and hour and a half. Towards the end of cooking taste the gravy to see if more salt is needed.
- Serve over rice.
This is a great recipe and it's very easy to make substitutions when you have a curry craving, but maybe missing a few things. The easiest things to substitute is with ground ginger and with jarred/canned jalapeno. Of course, it is better with fresh...sometimes, my grocery store just doesn't have them. It's great without the meat, or with chicken instead of beef too (The beef is the best though!) Give this recipe a try, you won't be disappointed.
This was sooo yummy and easy. I made it with boneless beef short ribs cubed. I did make a minor change to the ingredients because of what I had on had. I used a 28 oz can of crushed roma tomatoes and then added a 14 1/2 oz can of the diced tomatoes for texture. Also, I changed the cooking technique a tad. I browned the beef (covered in half the spices) in oil and then removed from pan, softened the onion, pepper, ginger and then added the rest of the spices and let them release their flavor before adding the meat back and the rest of the ingredients. DS and DD who are curry fans loved it and my meat and tater DH ate two helpings. I would like to try this in my new pressure cooker for a tasty weeknight meal. Thanks so much for sharing!