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Recipes

Slow-Cooker Madras Pork Curry

Prep time 20 minutes Cook time 3 hours 20 minutes

Serves 6 people
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Ingredients

  • •
    ¼ cup plain flour
  • •
    800g pork shoulder, cut into 3cm dice
  • •
    2 tablespoons olive oil
  • •
    1 large brown onion, roughly chopped
  • •
    2 garlic cloves, crushed
  • •
    1 tablespoon finely grated ginger
  • •
    1 long red chilli, halved lengthways
  • •
    ½ cup Indian madras curry paste
  • •
    400g can diced tomatoes
  • •
    1 cup water
  • •
    4 cardamom pods, crushed
  • •
    1 cinnamon stick
  • •
    8 curry leaves
  • •
    ½ cup coconut cream
  • •
    warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve

Method

  1. 1.
    Preheat a slow-cooker on high.
  2. 2.
    Place flour into a large snap-lock bag. Season with salt and pepper. Add pork, seal and shake until coated.
  3. 3.
    Heat oil in a large frying pan (or use your metal slow-cooker dish) over medium-high heat. Cook pork in batches until evenly browned. Transfer to a plate.
  4. 4.
    Reduce heat to medium, add onion, garlic and ginger to pan. Cook, stirring often, for 3-4 minutes or until onion softens. Add chilli and curry paste. Cook, stirring, for 1 minute. Transfer mixture to the slow-cooker.
  5. 5.
    Add pork, tomatoes, water, cardamom, cinnamon and curry leaves to slow-cooker. Stir to combine. Cover and cook on high for 3 hours. Stir in coconut cream just before serving.
  6. 6.
    Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges.