Pork chop, apricot and coconut curry

Pork, apricot and coconut curry

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This curry sauce really benefits from a long, slow cooking time. The slow caramelisation of onions should take hours, not minutes! Spend the best part of an hour carefully breaking down the onions and you'll notice a huge difference in the depth and flavour of the sauce at the end.

1
To make the curry sauce, heat the vegetable oil in a large saucepan over a medium-high heat, then add the whole spices. Fry for 10-15 seconds until they smell aromatic and the mustard seeds start to pop, then add the chopped onion. Cook, stirring regularly, until translucent and slightly coloured
2
Add the garlic, ginger, ground spices and tomato paste and cook out for a couple of minutes, then add the stock, tinned tomatoes and dried apricots. Simmer gently for 30 minutes
3
Add the coconut milk and stir into the sauce. Taste and season at this point – you can add more coconut milk if you like a creamier texture and more pronounced coconut flavour. Simmer gently for another 10 minutes
4
Meanwhile, heat a frying pan over a high heat with a splash of vegetable oil. When the oil is shimmering, season the pork chops and sear on both sides until golden brown (about 3 minutes on each side). Remove the pork chops and allow the meat to rest for 10 minutes, then warm through gently in the curry sauce
5
To finish, top the curry with a handful of crispy onions and plenty of coriander
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