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Beef Madras topped with coriander and chilli and served with Garlic Naan Bread

Slow Cooker Beef Madras Curry

Slow Cooker Beef Madras Curry - chunks of tender beef in a spicy, aromatic Madras sauce. Guaranteed to become your favourite Friday night curry.
4.93 from 51 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6 people
Calories: 445kcal
Author: Sarah James


  • Slow Cooker


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 tsp fennel seeds
  • ½ tsp fenugreek seeds
  • 4 tbsp vegetable oil
  • 4 onions, diced
  • 6 garlic cloves, sliced
  • 1 chilli, sliced Optional
  • 3 tsp grated ginger
  • 1 Kg beef chunks - Chuck Steak or Stewing Steak
  • 3 tbsp Madras curry powder Or Madras curry paste
  • 1 tbsp Tamarind paste Or lemon juice
  • 2 tbsp tomato puree
  • ½ tsp black pepper
  • 1 tsp salt
  • 500 ml passata or sieved tomatoes
  • 500 ml Water

Serve With

  • A handful fresh coriander, chopped
  • 1 chilli, finely sliced


  • Grease or spray the inside of your slow cooker with cooking spray.
  • Toast whole spices in a large frying pan on a low heat until they smell fragrant - be careful not to burn your spices. Grind your toasted spices to a powder.
  • Cook the diced onion with 2 tablespoons of oil in a covered jug or bowl in the microwave on full power for 4 minutes.
  • Add the garlic, chilli and ginger to the cooked onions and cook for a further minute on full power.
  • Whizz up the onion mixture with a stick blender to a smooth puree.
  • Heat a tablespoon of oil in your large frying pan and add the beef chunks - brown well before transferring to the slow cooker. (You may have to do this in batches)
  • Return the frying pan to a gentle heat. Add the freshly ground spices, Madras Powder or Paste, Tamarind paste, tomato puree, salt and pepper and then cook for 2 minutes.
  • Add in the onion, garlic and chilli puree, passata and water and turn up the heat, stirring constantly.
  • Bring to a gentle simmer before tranferring your Madras Sauce to the slow cooker.
  • Cook on low for 8 hours or high for 4 hours (low setting is best)
  • Serve with fresh coriander, sliced chillies and rice.



Madras Curry Powder - substitute with Curry Powder, just add a teaspoon of chilli powder.
Fenugreek - optional if you don't have any in your pantry. It is already in most Madras powders or pastes - we just like a touch extra.
Tamarind - substitute 2 tablespoons of lemon juice if you can't get hold of tamarind paste. Or use Madras Curry Paste instead of Madras Curry Powder.
Slow Cooker Beef Madras will keep in the fridge for up to four days.
Slow Cooker Beef Madras freezes well.
Nutrition information is approximate and meant as a guideline only.
Calories: 445kcal | Carbohydrates: 22g | Protein: 39g | Fat: 24g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 542mg | Potassium: 1267mg | Fiber: 5g | Sugar: 10g | Vitamin A: 643IU | Vitamin C: 38mg | Calcium: 97mg | Iron: 7mg