Pork & Pineapple Curry in the Slow Cooker
Over a year ago
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Ingredients
- 1.25kg chicken thighs skinless and boneless
- 1 large onion
- 10 Mushrooms
- 50g flour
- 1 tsp Salt
- 2 tsp Medium curry powder
- 1 tsp Paprika
- 2 tablespoons Mango Chutney
- 2 tsp Worcester Sauce
- 225g tin Pineapple chunks
- 2 Bay leaves
- 375mls Chicken stock
- 2 tsp Cornflour
- 1 tsp Cumin
- 3 tablespoons Olive oil
- 2 portions Basmati Rice
- 2 Healthy Naan breads
- handful raisins (optional)
Accompaniment
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Description
Ideal for when you want a good hearty meal ready when you get home without having to start from scratch!
Method
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1
Toss the chopped pork in the flour and salt in a bowl until covered
In a large pan heat the oil and brown the meat until sealed
Add the onions and mushrooms, fry until soft
Stir in the curry powder, cumin and paprika, stir well and cook for a few mins
Add the remaining ingredients (mango chutney, Worcester sauce, 1 can of pineapple, chicken stock), add a little cornflour mixed with a small amount of water, (I add some raisins too!) bring to a simmer and transfer to the crock pot. Add the bay leaves.
Place crock pot into the base unit
Cook for approx. 4-7hrs on low
Remove bay leaves before serving
Serve with rice and healthy naan bread
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