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“A mild, mellow curry that's perfect for the colder evenings. Recipe adapted from Mary Berry's Aga cookbook. I like to up the spices and add some fresh sliced chillies with the onion.”
1hr 15mins

Ingredients Nutrition


  1. Heat oil and brown the pork in batches. Lift out with a slotted spoon and put to one side.
  2. Add the onion, garlic, ginger and spices to the pan and fry gently until the onion is softened.
  3. Return the meat to the pan, add the tomatoes, creamed coconut and chicken broth/water.
  4. Cover the pan and simmer gently for 45 minutes, checking occasionally and adding more chicken broth/water if required. Season with salt and pepper to taste.
  5. Options: Can substitute creamed coconut for 1/2 cup coconut cream. I like to reduce the meat to 1 lb and add some red lentils with the broth. I serve this with brown rice, green beans and salad. Freezes well.

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