Slow-Cooker Madras Pork Curry
Rich, warming and deeply spiced, this Madras pork curry simmers low and slow until every bite is meltingly tender and infused with bold South Indian‑inspired aroma.
Layers of gentle heat and tangy warmth build through the sauce, creating a comforting depth that’s balanced by a vibrant coconut cream finish.
Each spoonful delivers a satisfying fusion of savoury pork, fragrant spices and robust curry character. This curry is perfect for weeknight dinners that feel thoughtfully indulgent and full of soul.
Ingredients
- ¼ cup plain flour
- 800 g Otway Pork shoulder, cut into 3 cm 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
- 400 g 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
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.
