- •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.Preheat a slow-cooker on high.
- 2.Place flour into a large snap-lock bag. Season with salt and pepper. Add pork, seal and shake until coated.
- 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.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.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.Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges.