One of my go-to Slow Cooker Kangaroo recipes is this kangaroo curry, easy and simple to make using kangaroo steak, Madras curry paste, coconut-flavored evaporated milk, baby chat potatoes, and red chillies.

To make Kangaroo Curry in your slow cooker or crockpot, start by coating the kangaroo meat with flour and browning it in olive oil. Then, sauté the aromatics and spices before adding all ingredients to the slow cooker and cooking on low for 5-6 hours.

I’m eager to hear your thoughts on this recipe! Please post any comments, questions, or your own tweaks below. Try making this curry and discover how delicious it can be.

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Slow Cooked Kangaroo Curry Ingredients

Meat Preparation:

• 800g kangaroo steak, diced
• 1/4 cup flour
• Salt and pepper, to taste

Aromatics:

• 1 large brown onion, diced
• 2 garlic cloves, crushed
• 4cm piece of ginger, peeled and minced

Spices and Liquids:

• 2 small red chillies, finely sliced (adjust according to heat preference)
• 4 tablespoons Madras curry paste (such as Patak’s)
• 300ml coconut-flavoured evaporated milk (add more if needed)
• 1 teaspoon reduced-salt beef stock powder
• 3/4 cup water

Additional Ingredients:

• 1 cinnamon stick
• 1 dried bay leaf
• 5 baby chat potatoes, halved

For Serving:

• Steamed rice
• Reduced-fat yoghurt
• Naan bread
• Fresh coriander (chopped)
• Additional red chilli slices (optional)

How To Make Slow-Cooked Kangaroo Curry

1. Prepare the kangaroo meat: Place diced kangaroo steak and flour into a snap-lock bag, season generously with salt and pepper, seal the bag, and shake vigorously to evenly coat the meat.
2. Brown the kangaroo: Heat two tablespoons of olive oil in a skillet over medium-high heat, add the kangaroo in batches, and cook each batch for 2-3 minutes or until just browned; this ensures the meat remains tender and juicy.
3. Transfer meat to slow cooker: After browning, carefully transfer the kangaroo pieces to the slow cooker, making sure to include all the flavorful juices.
4. Cook the aromatics: Using the same skillet, add the remaining olive oil and sauté onion, garlic, and ginger for about 4 minutes until the onion softens and the mixture is aromatic.
5. Add spices and liquids: Stir in the curry paste and sliced chillies to the skillet, cook for an additional minute until fragrant, then pour in the coconut-flavored evaporated milk, beef stock powder, and water, bringing everything to a gentle boil.
6. Combine ingredients in slow cooker: Pour the aromatic and liquid mixture over the kangaroo in the slow cooker, add halved potatoes, cinnamon stick, and bay leaf, and stir to ensure all ingredients are well distributed.
7. Set slow cooker and cook: Cover the slow cooker and set it to cook on LOW for 5-6 hours, allowing the flavors to meld and the kangaroo to become perfectly tender.
8. Prepare for serving: Once cooking is complete, remove the cinnamon stick and bay leaf, garnish the curry with freshly chopped coriander and additional red chilli slices if using, and serve with sides of steamed rice, reduced-fat yoghurt, and warm naan bread.

Can I Prepare This Curry In Advance?

Yes, you can prepare this curry in advance. In fact, making it a day ahead can enhance the flavors as the spices have more time to meld together. Just store it in the refrigerator and reheat gently before serving.

Recipe Tips

• Adjust the heat: If you or your guests prefer a milder curry, reduce the amount of red chillies used during cooking. Alternatively, if you love a fiery curry, feel free to add extra chillies or a bit of chilli powder.
• Enhance the tenderness: To ensure that the kangaroo meat is extra tender, consider marinating it overnight in a mixture of yogurt and curry spices before cooking. This not only tenderizes the meat but also deepens the flavors.
• Thicken the curry: If you find the curry sauce too thin after cooking, you can thicken it by mixing a tablespoon of cornstarch with two tablespoons of water and stirring it into the curry. Let it simmer for a few extra minutes.
• Prep the potatoes: Make sure to halve the baby potatoes, or if they are larger, cut them into quarters to ensure they cook thoroughly and absorb the curry flavors evenly.

Recipe Variations

• Switch the protein: If kangaroo meat is not available or if you’re looking for a different taste, you can easily substitute it with beef or lamb. Just make sure to adjust the cooking time accordingly to keep the meat tender.
• Vegetarian option: For a vegetarian version of this curry, replace the kangaroo with chickpeas and diced sweet potatoes. This not only makes the dish vegetarian but also adds a lovely sweetness and texture that complements the spices.
• Change the spice mix: If Madras curry paste isn’t your thing or you want to experiment, try using a different type of curry paste like Vindaloo for more heat or Korma for a creamier taste.
• Alter the creaminess: Instead of coconut-flavored evaporated milk, you can use regular coconut milk for a richer, creamier texture. This substitution will give the curry a more traditional feel and taste.

What To Serve With Kangaroo Curry

Serve your Kangaroo Curry with sides like saffron-infused basmati rice, cucumber raita, crispy papadums, and a tangy mango chutney.

You can also pair it with roasted cauliflower, Jiffy Cornbread and a fresh mint salad.

How To Store Leftover Kangaroo Curry

In The Fridge:

To store leftover Kangaroo Curry in the fridge, first allow the curry to cool completely then transfer it to an airtight container to maintain freshness. This method will keep the curry safe to eat for up to 3 days.

Be sure to refrigerate the curry within two hours of cooking to prevent any foodborne illnesses.

In The Freezer:

Pour the cooled curry into your chosen container, leaving a small space at the top as the curry will expand when frozen. Properly stored, it will be good for up to 3 months.

How To Reheat Leftover Kangaroo Curry

Reheat your leftover Kangaroo Curry by placing it in a saucepan over medium heat. Stir occasionally and allow the curry to simmer for 10 minutes or until it’s thoroughly heated. Add a splash of water or coconut milk if the curry seems too thick or dry when reheating.

Check out More Slow Cooker Recipes:

• Slow Cooker Kangaroo Ragu
• Slow Cooker Kangaroo Tail Soup
• Slow Cooker Kangaroo Stew