Pork Vindaloo Curry with Mint Chilli Chutney | MiNDFOOD

Name: Pork Vindaloo Curry with Mint Chilli Chutney | MiNDFOOD
Ingredients: Steamed rice, Greek-style yoghurt and pappadums or naan bread, to serve; Pork: ⅓ cup vegetable oil, 1.2kg pork shoulder, cut into 5cm pieces, 2 large onions, thinly sliced, 2 tbsp tomato paste, 10 curry leaves, 2½ cups chicken stock, 2 tbsp mango chutney

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Goan Pork Vindaloo Curry with Mint Chilli Chutney. This flavoursome curry will soon become a new family favourite. Serve with fluffy rice and a delicious mint chutney for a feast to remember.

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Ingredients

Steamed rice, Greek-style yoghurt and pappadums or naan bread, to serve
Pork: ⅓ cup vegetable oil, 1.2kg pork shoulder, cut into 5cm pieces, 2 large onions, thinly sliced, 2 tbsp tomato paste, 10 curry leaves, 2½ cups chicken stock, 2 tbsp mango chutney