Begin by heating 1 tablespoon of oil in a large frying pan over medium-high heat. Once hot, add chunks of chuck or braising steak, searing for about 4-5 minutes until browned on all sides. Transfer the seared beef into your slow cooker.

In the same pan, add the remaining oil and sauté 1 cup of chopped onions alongside 2 cloves of chopped garlic and 2 centimeters of chopped fresh ginger for 2-3 minutes until the onions become translucent and fragrant.

Next, stir in the ground spices: ½ teaspoon of ground turmeric, 2 teaspoons of ground coriander, 1 teaspoon of garam masala, ½ teaspoon of ground cumin, and ½ teaspoon of red chili powder. Cook for 1 minute, allowing the spices to bloom.

Pour in 1 cup of beef broth and ½ cup of water, using a wooden spoon to scrape up any browned bits stuck to the pan. Simmer for about 2 minutes and then transfer this liquid to the slow cooker, adding to the beef and spices.

Add the sautéed mixture to the slow cooker, stirring to combine. Include a 3-centimeter cinnamon stick, 1 dried bay leaf, 2 tablespoons of chopped cilantro, and a pinch of salt.

Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shreddable.

Once cooked, gently stir the curry and taste, adjusting seasoning if necessary. Garnish with additional chopped cilantro and serve over fluffy basmati rice or with warm naan.