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Slow Cooker Oxtail Curry with Potatoes, Whole Spices, and Deep Coconut Flavor
Slow cooker oxtail curry made with whole spices, potatoes, and Kashmiri masala for deep, slow-developed flavor.
Deeply Spiced Oxtail Curry Made Low and Slow
Why You’ll Love and Enjoy Slow Cooker Oxtail Curry
- This curry builds deep flavor without fuss and rewards you with tender, rich oxtail every time.
- It’s hearty, comforting, and even better the next day.
Slow Cooker Oxtail Curry
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 4–6 portions depending on size 1x
- Category: Meat Recipes
- Method: Slow Cooking
Description
This slow cooker oxtail curry is rich, cozy, and built on layers of whole spices, tomatoes, and time. It’s the kind of curry that smells incredible long before dinner’s ready.
Ingredients
- 600 g oxtail, cut, rinsed, patted dry, excess fat trimmed
- 2 onions, thinly sliced
- 2 Tbsp coconut oil
- 2 bay leaves
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp coriander seeds
- 1 tsp jeera seeds
- 1 tsp fennel seeds
- 4 cloves
- 4 green cardamom pods
- 1 black cardamom pod, or 2 if small
- 1 star anise
- 1 large cinnamon stick
- 1 Tbsp ground garlic and ginger
- Green chilies, sliced into rings, to taste
- 2 Tbsp lemon juice
- 2 Tbsp garlic and ginger paste
- 1 can whole peeled tomatoes
- 2 Tbsp tomato paste
- 2 tsp jeera powder, divided
- 2 tsp garam masala, divided
- 1 tsp dhania powder
- 1 tsp turmeric
- 2 Tbsp Kashmiri chili powder
- 2 Tbsp Kashmiri masala
- 1 Tbsp kosher salt, or to taste
- 5 potatoes, 4 quartered and 1 grated
- 3 sprigs curry leaves
- 1 bunch fresh coriander, half chopped with stalks, leaves reserved for garnish
- 1 can butter beans, drained, optional
- Water, 1/2 cup if needed
Instructions
- Toast the 2 tsp mustard seeds, 1 tsp fenugreek seeds, 1 tsp coriander seeds, 1 tsp jeera seeds, 1 tsp fennel seeds, 4 cloves, 4 green cardamom pods, 1 black cardamom pod, and 1 star anise in a dry pan over medium heat until fragrant. Don’t walk away here; they move fast. Let cool slightly, then grind coarsely.
- Place the 600 g oxtail into a large bowl.
- Add the ground spices, 1 Tbsp ground garlic and ginger, 2 Tbsp garlic and ginger paste, 2 Tbsp lemon juice, 1 tsp jeera powder, 1 tsp garam masala, 1 tsp dhania powder, 1 tsp turmeric, 2 Tbsp Kashmiri chili powder, 2 Tbsp Kashmiri masala, 1 Tbsp kosher salt, the 3 sprigs curry leaves, and half the chopped coriander with stalks.
- Massage everything well into the oxtail. Cover and marinate overnight in the fridge. If you’re short on time, 4 hours minimum still works.
- Heat 2 Tbsp coconut oil in a pan over medium heat.
- Add the 2 sliced onions and sliced green chilies and cook slowly until soft, golden, and lightly caramelized. This takes patience but adds real depth. Transfer the onions to the bottom of the slow cooker.
- Nestle the 2 bay leaves and 1 large cinnamon stick among the onions.
- Arrange the marinated oxtail pieces on top, spreading them out as evenly as possible.
- Blend or lightly crush the 1 can whole peeled tomatoes, then stir in the 2 Tbsp tomato paste. Pour this mixture over the oxtail.
- If everything looks very thick, add up to 1/2 cup of water so the sauce can move as it cooks.
- Cover and cook on HIGH for 4 hours, or until the smaller oxtail pieces are tender and the larger ones are well on their way.
- Add the 4 quartered potatoes, the 1 grated potato, the remaining 1 tsp jeera powder, the remaining 1 tsp garam masala, and the rest of the chopped coriander.
- Gently stir, trying not to break up the oxtail too much.
- Cover and cook for another 2 hours, until the oxtail is fall-apart tender and the potatoes have thickened the sauce naturally.
- If using, stir in the drained butter beans and cook for a final 10 minutes, just to warm through.
- Taste and adjust salt if needed.
- Garnish generously with fresh coriander leaves and serve hot.
Notes
Created, prepared, tried, and tested Melanie
This oxtail curry builds bold flavor slowly with real spices and patience.
Slow Cooker Oxtail Curry offers rich flavor, tender meat, and a sauce built slowly with whole spices. It is the kind of curry that makes the wait worthwhile and invites anyone who loves comfort food to start cooking right away.
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