Slow-Cooker Madras Pork Curry
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.
