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Japanese Curry in a Crock Pot?

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sanangel Mar 2, 2009 02:56 AM

I'm curious to know if anyone has made Japanese curry in a crock pot using something like an S&B curry mix (block variety), and if so, how you did it and how it turned out.. Alternatively, if you have a Japanese curry crock pot recipe that doesn't call for a curry mix, I would be interested in that, too.

Many thanks!

  1. AmyH Mar 2, 2009 09:06 AM

    There's a recipe for it in "Not Your Mother's Slow Cooker Cookbook" that I've made several times. It comes out great. You cook the beef and carrots in the crockpot and then add the blocks of curry mix at the end. I don't think it would work well adding them at the beginning because there's so much flour and oil in them, basically a curry roux in block form. But it does a great job of thickening and flavoring at the end.

    1. w
      wuwu Mar 2, 2009 08:02 AM

      I have made it in a crock pot, but i didn't put in the S&B block until i got home. I cut it up in to small fine pieces and then just stirred it into the tenderized meat and vegetables. Alternatively, I guess you could cut it up into small pieces and stir it in with the meat and vegetables before you put it into the crock pot. It turned out fine when i mixed the curry block in after it was done cooking. I didn't want clumps of the curry floating around, and if you don't stir it well when you make it over the stove top it usually has clumps. I hope this helps :)

      1. chowser Mar 2, 2009 05:34 AM

        I haven't done it with S&B but have done curry in the crock pot. There are a lot of recipes where you put all the ingredients in and turn it on but I haven't found a good one like that. I use chicken thighs, chuck roast cut into pieces, meat that braises well. Season and sear on the stove and put into the crock pot. Add onions, carrots to the pot and sautee w/ spices (whatever you use). When softened, add flour, sautee more. Add liquid of your choice (cut back from what you'd use on the stove by at least 1 cup), stir until starts to thicken and then add to crock pot. Cook until done (depends on heat of crock pot). Sometimes it's on the thin side and you have to thicken in the end w/ corn starch and water.

        1. flylice2x Mar 2, 2009 03:04 AM

          Have you made it normally...stew pot??? As it doesn't take longer than 30 minutes to make....I guess you could put the meat and veg in with the water on high for 30 minutes then add the block of curry, broken in pcs and turn the crock pot to low. Mixing occassionally. I would brown the pork or chix first.

          1 Reply
          1. re: flylice2x
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            sanangel Mar 2, 2009 03:11 AM

            =)

            I have made it normally, actually, yes.. You make a good point about time, but the reason I'm interested in making it in a crock pot is to achieve more tender meat. When I make it on the stove top using stew meat, the meat is generally more tough than I like. I want curry with tender beef.. not the shoe leather I've put on the table in the past.

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