Slow-Cooker Madras Pork Curry
Ingredients
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¼ cup plain flour
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800 g Otway Pork shoulder, cut into 3 cm dice
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2 tablespoons olive oil
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1 large brown onion, roughly chopped
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2 garlic cloves, crushed
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1 tablespoon finely grated ginger
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1 long red chilli, halved lengthways
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½ cup Indian Madras curry paste
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400 g can diced tomatoes
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1 cup water
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4 cardamom pods, crushed
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1 cinnamon stick
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8 curry leaves
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½ cup coconut cream
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Warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve
Method
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.
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. Stir in coconut cream just before serving.
Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges.
