Easy Curry Beef Rice Bowls Recipe - The Woks of Life (2024)

FAQs

Which part of beef is best for beef curry? ›

Chuck Steak

Chuck is juicy, flavourful, and versatile with the fatty juices providing a rich, delicious curry. Plus, the chuck steak is easy to cut into small pieces, so it cooks quickly and evenly.

The braising process takes time, so higher heat and shorter time will keep the tissue intact and result in tougher meat. An interesting question here! Speed and curry, these two things do not go well together! Meaning the best MEAT curries are often those simmered long and slow for several hours.

Recommended beef cuts for Japanese curry: Beef chuck or shoulder: These cuts are commonly used in Japanese curry due to their balance of tenderness and robust flavor. They break down beautifully during cooking, infusing the curry with their rich taste.

Chicken Curry: Recipe Instructions

Heat your wok over high heat until smoking. Add a couple tablespoons of oil, and then add the chicken to the pan in one layer. Stir-fry the chicken just until it turns opaque, and remove from the wok.

To make 1 portion of Chinese curry sauce with this paste.

Add 50g of curry paste to a pot. Add 225ml light (low salt) chicken or vegetable stock, 1/4 teaspoon sea salt, 1/4 teaspoon of caster sugar and 1/4 teaspoon MSG. Mix well over a low to medium heat, stirring well until the sauce thickens and is piping hot.

Basically, the curry sauce base is made with curry powder, turmeric and Chinese five spices. To thicken the gravy corn starch and plain flour are added.

Most curries will splatter when you cook them, especially when you add base gravy and need to cook them uncovered to allow the sauce to reduce and develop in flavour. To help minimise the mess: Cover your cooker and surrounding areas with foil which can be disposed of. This will reduce the amount of cleanup at the end.

The first is that of slow cooking in a pan over low heat: in this way, the connective tissue – the one that holds the muscle fibers together – will have plenty of time to melt, making the meat more tender and pleasant to chew.

Can you overcook curry? ›

Even a little overcooking will kill your efforts and undercooking will defeat the purpose of adding them. Frying whole spices will infuse deep flavours in your sauce which is essential for any curry base. It's important that you carefully fry them avoiding burning them. Ground spices should only be sparingly used.

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 slow-cooked beef and a savoury gravy sauce.

Cast iron has great retention, therefore, is perfect for deep frying, caramelizing onions, searing and browning foods, braising meat, slow cooking gravies and frying- and Indian cooking is defined by all of this only. Cast iron cookware are really great for simmering, which is an essential part of Indian cuisine.

You need an oil with a high smoke point. So high, in fact, that you shouldn't see your oil smoke at all. Peanut oil, which smokes at 410°F, is an excellent choice; olive oil (325°F) and butter (350°F), both of which can't withstand the high heat required for a wok, should be avoided.

Curry paste is a wet ingredient made with fresh chilies. It must be dissolved into a liquid during the cooking process. Curry powder is a dry ingredient that must be activated with a liquid or oil. It does not include fresh chilies, so it will be much less spicy than a curry paste.

Can You Make Thai Curry Without Coconut Milk? If you have a coconut allergy or want to omit the coconut milk for any reason, you could experiment with swapping it for half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.

Fry the onion in half of the oil in a wok on a low to medium heat, until it softens – about 5-6 minutes – then add the garlic and cook for a minute.

Indian curries often use a wide variety of vegetables such as eggplant, okra, and spinach, and can be made with a variety of meats and seafood. Chinese curries, on the other hand, tend to use a narrower range of vegetables, such as potatoes, carrots, and bell peppers, and meats like chicken, beef, and pork.

Thai and Indian curries are either made from a curry sauce or from what is called a curry paste. Curry paste is basically a mixture of various dry spices and fresh herbs all combined in a food processor or pestle & mortar to make a thick spice paste.

Which part of beef is good for Indian cooking? ›

The use of beef in Indian cooking is fairly limited. However, it is quite straight forward to substitute lamb dishes with beef. Ideally use topside or rump for slow cooked dishes and cook them for slightly longer then you would for lamb (approx. 1.5 hours).

Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming. You'll want to remove the tough tissue from the steaks before frying.

Best beef for beef stew is chuck beef. Because it's nicely marbled with fat, it's the best beef for braising for hours – it's got terrific flavour, is juicy and beautifully tender. Boneless beef rib also works very well.