Fabulously Fruity Pork Curry
- courtesy of Kevin Gilbert
2lb Specially Selected Scotch Pork, cubed,
2 medium onions, finely chopped
2-3 tsp. mild curry paste
2 diced dessert apples
4 TBS mango chutney
1 pint chicken stock
Sour cream or cream or coconut milk. (optional)
A handful of washed green seedless grapes. (optional)
2 TBS sultanas
1 tbsp. plain flour
1 tbsp. oil
Fry the onions in the oil until softened.
Add the cubed pork and seal.
Add the curry paste and continue frying until the meat is coated.
Stir in the apples, mango chutney and sultanas.
Sprinkle flour over the mixture and continue cooking for a few minutes or two.
Cover with chicken stock and stir ingredients well.
Bring to the boil then simmer over a gentle heat for ¾—1 hour until tender.
At this point the grapes and cream can be added to make a creamy curry.
Serve with rice and a selection of fresh green vegetables.