Pork & Apricot Curry

Pork & Apricot Curry


  • 2 Onions, chopped
  • Olive oil
  • 1 MALU Deboned pork neck, cut into cubes
  • 3 garlic cloves, crushed
  • 60ml Curry powder
  • 45ml Tomato paste
  • 400ml Water
  • 1 can apricot halves in syrup
  • 10 dried apricot halves, cut into strips
  • 30ml Chicken stock powder
  • ¼ teaspoon Ground black pepper
  • 60ml Coconut cream
  • Salt to taste


Pour olive oil in a large pan, fry onions until golden in colour.

Add the pork cubes and fry for 3 minutes.

Add the crushed garlic and fry a further 2 minutes.

Add the curry powder (a mild curry powder was used for this recipe), keep stirring until you can smell an intense curry scent.

Add Tomato paste and stir through.

Add the water.

Add ¾ of the canned apricots, all the syrup, ½ of the dried apricots, chicken stock and pepper.

Close the lid and let simmer for 1 ½ hour.

Add the last apricots (canned and dried) and coconut cream.

Let it simmer for a further 30minutes.

Add salt and pepper to taste, if required.

Serve with Basmati rice or Roti and garnish with fresh coriander.