Recipe for Beryl's Pork Curry

Beryl's Pork Curry

Serves 2 generously
• 1lb of diced organic pork
• 2 Cox's apples, peeled, cored and sliced
• 1 large onion
• 1 heaped tbsp plain flour
• 2 tsps medium strength curry powder
• ¾ pint chicken stock
• 2oz sultanas
• 1 level tsp turmeric
• 1tbsp chutney or redcurrant jelly
• olive oil

This curry freezes well - cool slowly after cooking and then defrost in a fridge over 24 hours. Reheat on the hob.

It is a deliciously creamy curry - quite mild, so add a stronger curry powder if you want the top of your mouth removed !

Heat the oil in a deep frying pan. Brown the meat and then transfer it to a bowl containing the flour. Fry the onions in the pan, until transparent. Toss the meat in the flour and then return to the frying pan with the onions.

Add the apples, sultanas, curry powder, turmeric and chutney. Stir gently but well, then gradually add the stock.