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Rice Cooker Beef Korma Curry

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Wow, I am BLOWN AWAY by the fact you can cook a hearty curry in a RICE COOKER. This dish is so layered with flavour and Indian spices, and boasts tender, fall-apart beef and a savoury gravy sauce. It really has to be tried to be believed. Bulk it out and make it go further by serving it with a side of steamed rice or naan bread.
In collaboration with Panasonic

WATCH THIS RECIPE

Rice Cooker Beef Korma Curry

PREP TIME
15 minutes
COOK TIME
1 hour 10 minutes
SERVES
2-4
Ingredients

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp black peppercorns

1 tbsp garam masala

1 tsp ground turmeric

1 tsp Kashmiri chilli powder*

3cm (just over 1”) piece ginger, grated

4 cloves garlic, grated

200g (7 oz) natural yoghurt

2 tsp sea salt

800g (1 lb 12 oz) beef chuck steak or gravy beef, cut into 3cm dice

1 long green chilli, finely sliced, plus extra to serve

fresh coriander (cilantro) sprigs, to serve

steamed rice or naan bread, to serve (optional)

Steps
Step 1

Select the Cake/Bread function on the Panasonic rice cooker.

Step 2

Add the cumin seeds, coriander seeds and peppercorns to the dry rice cooker bowl and stir. Gently heat and toast for 1 minute to release the flavours and aromas, or until everything is smelling lovely and fragrant. Transfer to a mortar and use a pestle to grind to a fine powder, making sure you leave the rice cooker on.

Step 3

Place the ground spices into a large mixing bowl, then add the garam masala, turmeric, chilli powder, ginger, garlic, yoghurt and salt. Mix until well combined.

Step 4

Mix the beef through the marinade, making sure each piece is evenly coated. Stir through the green chilli. 

Step 5

Transfer the marinated beef and chilli to the rice cooker bowl. Select the Soup/Slow Cook function, close the lid and cook for 1 hour or until the beef is fork tender. Transfer to a serving plate. Top with extra green chilli and coriander sprigs. Serve with steamed rice or naan bread, if desired. 

Note Icon

Notes:

– This ground chilli powder is made from Kashmiri chillies, a variety known for its lower heat rating and intense red colour. It’s widely used in Indian cuisine, especially in tandoori and butter chicken. It’s well worth seeking out online or at an Asian grocer to give this dish its colour and smoky flavour. Substitute regular chilli powder and a little sweet paprika if you can’t find this particular variety.

– This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST. For more information, visit Panasonic’s website

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