Do sauces usually reduce in a slow cooker?

>>13079
No, because the lid keeps the moisture in. This is why you can stew a leg of lamb for 8 hours and not have it turn into leather.

>>13078
Don't be afraid to toss a tablespoon or two of cornstarch into the mix and half the passata. The key to getting the consistency of liquidy slow cooker dishes right is to have just enough liquid compared to solid ingredients. Too little and it'll boil dry while all the moisture collects at the top and too little it'll turn into your current soupy nightmare.

It's already been said, but less liquid, or a tablespoon of thickener is all you'll need. Experiment with both, but the latter will always work. Regular plain flour is fine too, as it's cooking for so long.

As for it not tasting like a curry, toast your curry powder before putting it in the slow cooker, and use more chilli, plus chop it up instead of putting it in whole. And the more oxo you use the more it'll lean towards stew over curry. Experimenting with extra spices will help too. Curry power on it's own is fine, but extra cumin/tumeric/coriander seeds/whathaveyou will help. Toast all the spices though.

What's the advantage of a slow cooker vs cooking it on the hob like a regular person?

>>13085
You can leave it slow cooking whilst you go to work or whatever.

>>13085
What does the frequency of my bowel movements have to do with this?

It's convenient, the flavours get a much longer time to mix, and the sauce you make has much, much less salt and sugar than a standard jar-based sauce. Not to mention it's cheaper, and you can use cheaper meats and still have them be succulent.

Also very good for certain cuts of beef like brisket or skirt steak. The taste and tenderness is hard to replicate with other methods of cooking.

>>13085

Have you ever tried to cook something on the hob for eight hours?

Add some lentils, OP. It's a better way of adding some body to a curry than cornstarch.

>>13085
Another advantage is that it uses substantially less energy. The ceramic pot/insulation and lid mean that it loses remarkably little heat.

I always felt my curries were lacking a certain thickness/creaminess until I discovered cashew paste, but then tikka masala is my favourite. Soak some cashews in about the same volume of milk for a couple of hours, blend well, then chuck in the curry towards the end of cooking.

>>13103
My solution to that was simply to add double cream. It's like a cheat code for tasty curry.

I'm having another go now. I've only added a quarter of a box of passata, and a couple of fresh tomatoes. Will report back when it's done.

>>13135
Welp, it's soup again. Added a bit of flour, and going to leave the lid off for a few for it to reduce.

>>13136
Just add some double cream m8.

>>13137
Most curries aren't made with cream, though.

I let it reduce ok high for a couple of hours and while it's still fairly soupy, it's fine. Not great, but edible and tastes fairly good. I'll figure it out one day; I suppose it's because I use a LOT of vegetables (only about 50g of chicken epr serving, but an absolute shitload of broccoli, mushrooms, and carrot). I suppose next time I'll put no Passata at all in, just a couple of fresh tomatoes, and cornflour from the start.

>>13138
> Most curries aren't made with cream, though.

Most curries aren't made with broccoli, mushrooms, and carrots either.

>>13139
They could be. Curries are a countable noun but have no minimum mass requirement whereas a curry is a countable noun so you could divide a small amount of one curry into a very large number of curries and outnumber the amount of other curries, making your own curries the majority of what all curries are.
Probably more effort than it's worth.

This isn’t even a curry, it’s a spicy stew.

>>13141

What's the difference?

>>13141
This.

You need to let shit reduce before you get all that good shit sticking to your chickens/lambs.

At the very least, when you first start, try to let it reduce (leave the top open on medium to high flame, and then use your pressure/slow cooker wizardry.

People in poor places don't even have your tech, but they do it faster and better than you. Find out why. https://www.youtube.com/channel/UCKlET6nkHSKNWef97D_UBkQ

Please keep me posted. I need this information. I need all information. I think I need to work for the fucking Doughnut. Hire me please. I need to be paid in alcohol though.