Coconut-Braised Spiced Beef Curry With Garlic Naan
Coconut-Braised Spiced Beef Curry with Garlic Naan is a rich and aromatic slow cooked dinner made with tender beef chuck, creamy coconut milk, and warm spices. This comforting homemade curry recipe is perfect for cozy weekends, family gatherings, and restaurant quality meals at home.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Braising
- Cuisine: Indian-Inspired
Ingredients
2.5 lbs beef chuck, cut into large chunks
2 tablespoons vegetable oil
1 large onion, sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon chili flakes (optional)
1 tablespoon tomato paste
1 can (13.5 oz) full-fat coconut milk
1 cup beef broth
Salt and black pepper, to taste
Fresh cilantro, for garnish
Cooked basmati rice, for serving
Garlic naan, for serving
Instructions
Brown the Beef:
Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef chunks in batches until deeply golden on all sides. Remove and set aside.
Cook the Onions:
Reduce heat to medium. Add sliced onions and cook for 6–8 minutes until soft and lightly caramelized.
Add Aromatics & Spices:
Stir in garlic and ginger; cook for 30 seconds until fragrant. Add curry powder, cumin, cinnamon, chili flakes, and tomato paste. Cook for 2 minutes, stirring to bloom the spices.
Build the Sauce:
Return beef to the pot. Pour in coconut milk and beef broth. Stir gently and bring to a gentle simmer.
Slow Braise:
Cover and cook on low heat for 2½–3 hours, stirring occasionally, until beef is fork-tender and sauce thickens.
Reduce & Season:
Remove lid during the final 15 minutes to allow sauce to reduce slightly. Season with salt and black pepper to taste.
Serve:
Spoon over steamed basmati rice and serve with warm garlic naan. Garnish with fresh chopped cilantro.
Notes
This curry tastes even better the next day as flavors deepen.
Allow the curry to rest for 10 minutes before serving for thicker sauce.
For added heat, increase chili flakes or add diced fresh chili.
Store in the refrigerator up to 4 days; freezes well for up to 3 months.
Pair with cucumber salad or yogurt raita for balance.
