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Cook1 hr 30 mins
I was CRAVING this dish for so long, since I moved to Brooklyn finding a decent Indian Restaurant is not easy. And once I looked the recipe up I couldn't wait for the Marinade Time. Here's a simple 1 POT Recipe...it's not authentic but TASTES JUST AS GOOD AS THE REAL THING!!!!!
- 2 -3 lbs beef chuck (the same meat for beef stew)
- 1⁄4 cup extra virgin olive oil
- 14 ounces coconut milk
- 3 ounces tomato paste
- 6 bay leaves
- 1 small yellow onion, diced
- 2 tablespoons sugar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon of minced garlic
- 3 beef bouillon cubes
- 2 tablespoons chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons curry powder
- 2 tablespoons cumin
- 2 tablespoons coriander
- 1 tablespoon cracked black pepper
- 1 tablespoon powdered ginger
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme
- 1 cinnamon stick (optional)
- 1⁄2 teaspoon cinnamon (optional)
- Sprinkle beef with salt & pepper; make sure all sides are well seasoned.
- In a Dutch oven or big pot, heat extra virgin olive oil to where it starts to sheen.
- Add beef to pot and brown on all sides.
- Once meat is browned, DO NOT DRAIN GREASE, lower heat and add coconut milk and HALF a can of tomato paste (3 ounces). Proceed to add the REST of the ingredients, EXCEPT THE ONION.
- ***If you don't like your food VERY SPICEY -- Add the Cinnamon or the Cinnamon Stick -- it will cut the heat down, also a teaspoon of sugar will make it even milder***.
- Simmer for 1 hour & 15 minutes stirring occasionally; add diced onion, continue to cook for 15 more minutes.
- *SERVE WITH JASMINE RICE TO ENHANCE FLAVORS*.