Midweek Meal Makeovers

Slow Cooker Madras Pork Curry

This classic Indian curry is a real crowd pleaser, and made so easy with the slow cooker. Recipe courtesy of Australian Pork

Easy
6
20 mins
3 hours

800g New Zealand Pork shoulder, cut into 3cm dice

¼ c plain flour

2 Tbsp olive oil

1 large brown onion, roughly chopped

2 garlic cloves, crushed

1 Tbsp finely grated ginger

1 long red chilli, halved lengthways

½ c Indian madras curry paste

400g can diced tomatoes

1 c water

4 cardamom pods, crushed

1 cinnamon stick

8 curry leaves

½ c coconut cream

warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve

Ingredients

800g New Zealand Pork shoulder, cut into 3cm dice

¼ c plain flour

2 Tbsp olive oil

1 large brown onion, roughly chopped

2 garlic cloves, crushed

1 Tbsp finely grated ginger

1 long red chilli, halved lengthways

½ c Indian madras curry paste

400g can diced tomatoes

1 c water

4 cardamom pods, crushed

1 cinnamon stick

8 curry leaves

½ c coconut cream

warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve

Nutrition

No items found.
01
Prepare the pork

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.

01
02
Prepare the remaining ingredients and slow cook

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.

02
03
Serve

Stir in coconut cream just before serving.

Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges.

03
04
04
05
05
Learn more about slow cooking
Learn more about Slow Cook

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Midweek Meal Makeovers

Slow Cooker Madras Pork Curry

This classic Indian curry is a real crowd pleaser, and made so easy with the slow cooker. Recipe courtesy of Australian Pork

20 mins | 3 hours
Easy
6

800g New Zealand Pork shoulder, cut into 3cm dice

¼ c plain flour

2 Tbsp olive oil

1 large brown onion, roughly chopped

2 garlic cloves, crushed

1 Tbsp finely grated ginger

1 long red chilli, halved lengthways

½ c Indian madras curry paste

400g can diced tomatoes

1 c water

4 cardamom pods, crushed

1 cinnamon stick

8 curry leaves

½ c coconut cream

warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve

01
Prepare the pork

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.

02
Prepare the remaining ingredients and slow cook

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.

03
Serve

Stir in coconut cream just before serving.

Serve curry with naan, basmati rice, coriander leaves, mango chutney and lime wedges.

04
05