Curry in SC - not going too well. advice please!!

Noctu

Hi!

I'm doing another curry in the SC - this time it's stewing beef with onions and a can of Patak's sauce (it's not a proper sauce, it's thicker - like a paste - but not a proper paste if you get me?)

I've added 1/4 can of water as recommended on the can. Last time I did this exact same recipe, and added a whole can of water, & it was far too watery.

But I've just had a look at it now, and it's still blinkin' watery!

I'm going to add yoghurt to cool it down anyway but the last recipe was such a disaster that I had to take loads of the water off and use loads of cornflour in it!

Any ideas?

Thanks
Rachel

thriftlady_2

I'm afraid this why I don't use my slowcooker much. I always find everything is too watery and you don't get the concentrated taste you get when slow cooking in the oven.

Try tipping out the excess liquid, or trnasfer the lot to a casserole and shove in the oven .

Emmzi

I know you o'sers won't have this sacriligious product about, but I tend to use Smash as a thickener and add more spice to compensate for the blandness it introduces. Make sure it's fine powder stuff - if it isn't, bash it with a rolling pin until it is...

lizzyb1812

I'd agree with thriftlady about ladling out some of the excess, but I'd leave it in the slow cooker

Were the instructions on the can for cooking in the oven/on the hob? You always need to put lots less liquid in in the slow cooker as none evaporates away. Next time I would start with no extra water and check if I needed to add some part way through.

lizzyb

Penny-Pincher!!

What about throwing the rice into it aswell and have a biryani(sp)...delish and will dry the dish out. A complete meal in one.

PP
xx

lizzyb1812

That is a really good answer!

lizzyb

Noctu

Thanks everyone - didn't realise I shouldn't have followed the instructions on the tin but I know for next time!

I think I may do the Biryani idea Penny, thanks - very useful!!

Penny-Pincher!!

Hope it works out OK hun.

PP
xx

Icemaiden

About 1/2 hour before the end of cooking time, take off the lid and wham it on the high setting, the liquid should soon thicken up.