Slow Cooker Madras Pork Curry

Difficulty Easy | Serves 6 | Prep 20 mins | Cook 3 hour

Ingredients

Shoulder

  • 800g New Zealand Pork shoulder, cut into 3cm dice

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  • ¼ c plain flour

  • 2 Tbsp olive oil

  • 1 large brown onion, roughly chopped

  • 2 garlic cloves, crushed

  • 1 Tbsp finely grated ginger

  • 1 long red chilli, halved lengthways

  • ½ c Indian madras curry paste

  • 400g can diced tomatoes

  • 1 c water

  • 4 cardamom pods, crushed

  • 1 cinnamon stick

  • 8 curry leaves

  • ½ c coconut cream

  • warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve

Method

Prepare the pork
Preheat a slow-cooker on high.
Place flour into a large snap-lock bag. Season with salt and pepper. Add pork, seal and shake until coated.
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. 

Prepare the remaining ingredients and slow cook
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.
Add pork, tomatoes, water, cardamom, cinnamon and curry leaves to slow-cooker. Stir to combine.
Cover and cook on high for 3 hours.

To serve
Stir in coconut cream just before serving.
Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges

From our friends at pork.co.nz