Pork chop, apricot and coconut curry

Name: Pork chop, apricot and coconut curry
Total time: 1 h 30 min
Ingredients: 2 pork chops, on the bone and weighing around 250g each; 2 tbsp of vegetable oil; salt; 2 tbsp of vegetable oil; 2 tsp black mustard seeds; 1 tsp fenugreek seeds; 1 handful of curry leaves; 6 green cardamom pods; 2 cloves; 1 cassia stick, 2 inches long; 1 star anise; 1 onion, finely diced; 3 garlic cloves, crushed; 1 knob of fresh ginger, 2 inches long, grated; 1 tsp tomato purée; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp amchur powder; 400ml of pork stock, or water; 1 tin of chopped tomatoes; 1 handful of dried apricots; 200ml of coconut milk; 1 bunch of coriander, leaves picked; 1 handful of crispy shallots, or crispy fried onions

by GBC Kitchen

Item 1 of 1

Main
easy
2
1 hour 30 minutes

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Pork, apricot, tomato and coconut come together perfectly in this beautiful exotic curry. Don't be put off by the long list of spices – the dish is remarkably simple to make and makes a fantastic comforting dinner for two.

First published in 2020

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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.

Ingredients

Metric

Imperial

2 pork chops, on the bone and weighing around 250g each
2 tbsp of vegetable oil
salt

Curry

2 tbsp of vegetable oil
2 tsp black mustard seeds
1 tsp fenugreek seeds
1 handful of curry leaves
6 green cardamom pods
2 cloves
1 cassia stick, 2 inches long
1 star anise
1 onion, finely diced
3 garlic cloves, crushed
1 knob of fresh ginger, 2 inches long, grated
1 tsp tomato purée
2 tsp ground coriander
1 tsp ground turmeric
1 tsp amchur powder
400ml of pork stock, or water
1 tin of chopped tomatoes
1 handful of dried apricots
200ml of coconut milk

Garnish

1 bunch of coriander, leaves picked
1 handful of crispy shallots, or crispy fried onions

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Method

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

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

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

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

To finish, top the curry with a handful of crispy onions and plenty of coriander

First published in 2020

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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