The trouble with this recipe, like most slow cooker recipes, is that you won't get the Maillard reactions you get by subjecting the meat to a high enough temperature to brown it - which adds both flavour and umami. It also reads a bit more like a westernised tagine than a curry.
Using a local recipe has the advantage of tapping into thousands of years of culinary experience. I wouldn't advise someone wanting a boeuf bourgignon to follow an Asian recipe, so why use a European menu for an Indian dish?