Spicy Beef Curry Delight (Print version)
Tender beef simmered with aromatic spices and creamy coconut milk for a warming meal.
# What you'll need:
→ Meats
01 - 1.76 lb beef chuck, cut into 0.8-inch cubes
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 4 cloves garlic, minced
04 - 1 thumb-sized piece of ginger, grated
05 - 2 medium tomatoes, chopped
06 - 2 green chilies, sliced (adjust for heat)
07 - 1 handful fresh cilantro, chopped (for garnish)
→ Spices
08 - 2 tbsp curry powder
09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp chili powder
12 - ½ tsp turmeric
13 - 1 tsp ground black pepper
14 - 1 cinnamon stick
15 - 3 whole cloves
16 - 3 cardamom pods
17 - 1 bay leaf
→ Liquids
18 - 1.7 cups beef stock
19 - ¾ cup coconut milk
→ Oils & Others
20 - 2 tbsp vegetable oil
21 - Salt, to taste
# How to make it:
01 - Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add cinnamon stick, cloves, cardamom pods, and bay leaf. Fry for 30 seconds until fragrant.
02 - Add finely chopped onions and sauté for about 8 minutes until they turn golden brown.
03 - Stir in minced garlic, grated ginger, and sliced green chilies. Cook for 2 minutes to release their aroma.
04 - Add chopped tomatoes and cook until softened and broken down, about 5 minutes.
05 - Sprinkle curry powder, ground cumin, coriander, chili powder, turmeric, and ground black pepper over the mixture. Stir well and cook for 2 minutes to toast spices.
06 - Add beef cubes, stirring thoroughly to coat with spices. Cook for 5 minutes until beef is lightly browned.
07 - Pour in beef stock and bring to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
08 - Stir in coconut milk, season with salt, and simmer uncovered for an additional 30 minutes until beef is tender and sauce thickens.
09 - Discard cinnamon stick, cloves, cardamom pods, and bay leaf from the pot.
10 - Sprinkle chopped cilantro on top and serve hot alongside basmati rice or naan bread.
# Expert suggestions:
01 -
- The beef becomes fall-apart tender without needing hours of fussing, making weeknight dinners feel restaurant-worthy.
- Each spoonful tastes like it's been simmering for days, but you'll have it on the table in under two hours.
- It's deeply satisfying and gluten-free without tasting like a compromise.
02 -
- Don't skip toasting the whole spices at the beginning—they're dormant until they meet hot oil, and that one step is what separates a good curry from a truly memorable one.
- Resist the urge to turn up the heat and rush the cooking; low heat for the full hour keeps the meat tender instead of turning it tough and stringy.
- Taste the curry several times during that final 30 minutes so you can adjust salt and spice level to your preference while there's still time to fix it.
03 -
- If you have time, marinate the beef in yogurt, minced garlic, and a pinch of turmeric for an hour before cooking—it adds incredible tenderness and flavor depth that shaves off perceived cooking time.
- Invest in a good heavy-bottomed pot because thin pots create hot spots where spices burn and meat browns unevenly, completely changing the taste.