Slow-Cooker Madras Pork Curry

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  • •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


  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.