Slow Cooker Indian Curries – BIR Style Made Easy: Takeaway Flavour, Minimal Effort
Want curry house flavour without standing at the hob? This book shows you how to adapt the British Indian Restaurant (BIR) method for the slow cooker — so you get rich, developed sauces and tender meat with simple prep and reliable timings.
- How to get proper BIR flavour in a slow cooker (what changes and what doesn’t)
- Simple spice guidance: what to buy, how to blend, how to store
- Slow-cooker-friendly base methods and sauce building
- Reliable recipes for chicken, lamb, veg and paneer
What’s inside
- The slow cooker BIR approach: why it works and where people go wrong
- Choosing ingredients that hold flavour over long cooking
- Base sauce and gravy options adapted for slow cooking
- Blooming spices properly (so they taste rich, not bitter)
- Classic takeaway-style curries adapted for low-and-slow
- Heat control: mild to hot, without harshness
- Batch cooking, freezing and scaling for families
- Troubleshooting: thin sauce, oily splits, bland flavour and how to fix them