Fruity Pork Curry Recipe - Serves 4

Fruity Pork Curry Recipe

729 calories each serving (927 calories if eating with rice)



Ingredients

3 tablespoons (45ml) oil
1KG (2 lb 3 oz) lean pork, cut into 1cm (1/2 inch) cubes
2 medium onions, peeled and finely chopped
1 garlic clove, peeled and crushed
2 large tomatoes, finely chopped
1 cup (250ml or 8 fl oz) chicken stock
5cm (2 inch) cinnamon stick
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 tablespoon (15ml) curry powder
30g (1 oz) dried apricots, soaked overnight water and then cut into thin slices
30g (1 oz) dried figs, soaked overnight water and then cut into thin slices
1 tablespoon mango chutney
4 tablespoons (60ml or 2 fl oz) cream
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) salt
1/4 teaspoon (1ml) ground black pepper
1 tablespoon fresh coriander leaves, finely chopped


Method

Heat 2 tablespoons (30ml) of the oil in a large saucepan, or frying pan (you need one with a lid), over a medium heat
Add half of the pork and stir fry for 5-10 minutes, until it is browned
Remove the browned pork and repeat for the other half of the pork so that all of the pork is browned
Set the pork aside
Add the remaining tablespoon (15ml) of oil to the pan, keeping a medium heat, and stir-fry the onions for 8-10 minutes, until they are cooked
Add the garlic and mix well
Put the pork back into the pan and mix well
Add the tomatoes, chicken stock, cinnamon, cumin, coriander, curry powder and mix well
Bring the curry to the boil, reduce the heat to a simmer, cover and simmer for 25 minutes, stirring now and again
Add the apricots, figs and mango chutney, mix well, bring back to a simmer, cover and simmer for 25 minutes, stirring now and again
Add the cream, lemon juice, salt and pepper and mix well
Serve hot on rice, garnished with the chopped coriander leaves


Recipe submitted on 13 June 2009

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