AROMATIC PORK CURRY
“A hearty meal on a cold winter’s day! ”
- 20 ml (4 teaspoons) olive oil
- 1 kg pork/lamb or chicken, cut into pieces (I used pork shank cutlets)
- 2 onions, chopped
- 2 garlic cloves, chopped
- 10 ml (2 teaspoons) each, coriander and turmeric powder
- 5 ml (1 tablespoon) cumin and garam masala powder
- 15 ml (1 tablespoon) grated ginger
- 20 ml (4 teaspoons) mild curry powder, or more if preferred
- 1 red and 1 green chili , keep whole
- 2 small cinnamon sticks and 2 bay leaves
- 20 ml (4 teaspoons) mixed herbs
- 3 medium potatoes, chopped in chunks
- 30 ml (2 tablespoons) cake flour
- 1 x 410 g tin chopped tomatoes or 4 whole tomatoes, skinned and chopped
- 180 ml chicken stock
- salt and pepper, to taste
Heat the oil over medium heat and fry the meat in portions till browned.
Sauté the onion and garlic in the same pan till soft.
Add all the spices and dried herbs and sauté 3 – 5 minutes till aromatic.
Add the tomatoes and chicken stock.
Bring to a boil.
Add the meat and lower the heat.
Cook slowly for 1½ – 2 hours until the meat is cooked. If using chicken, reduce time with 30 minutes.
Add the potatoes half an hour before the cooking time is over.
Do not cook the curry too fast as this can make the meat chewy. Try not to stir too much.
Serve with fluffy basmati rice, rotis and a cucumber/tomato/pineapple salsa.
Recipe and photo: Amanda Conradie en Elize de Kock
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