West Indian beef curry with rice

West Indian beef curry with rice

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All the flavours of the Caribbean come together in this rich and filling beef curry!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time60 minutes


  • 1 kg Beef chuck, cubed
  • 4 Large potatoes, peeled and cubed
  • 1 Medium sweet potato, peeled and cubed
  • 1 KNORR Cook-in-Bag Spicy Roast Chicken
  • 5 ml Robertsons Cinnamon
  • 5 ml Robertsons Cumin
  • 5 ml Robertsons Ginger
  • 5 ml Black mustard seeds
  • 250 ml Low fat plain yoghurt
  • 4 Tomatoes, chopped


  • No need to preheat oven.
  • Carefully add all ingredients into the bag (max. 1.5 kg) and season with the dry Knorr mixture.Close bag at the end with blue tie supplied..
  • Very gently massage Knorr mixture into the ingredients on a stable surface. Ensure dry mixture is spread evenly. Place bag sideways in a cool oven dish, ensuring ingredients are evenly spaced.
  • Bake at 180⁰C for 50 minutes on the lowest shelf in the oven. Ensure grill is off at ALL times.
  • Keep enough room for bag to expand (bag must not touch the sides of the oven).
  • Remove from oven, rest in bag for 5 minutes before serving.
  • Cut the bag open and transfer to a serving dish. Spoon the leftover sauce over your meal.
  • Serve with steamed rice and fresh coriander.