Slow-Cooker Madras Pork Curry

Ingredients

• 800g New Zealand Pork shoulder, cut into 3cm dice
• ¼ c plain flour
• 2 Tbsp olive oil
• 1 large brown onion, roughly chopped
• 2 garlic cloves, crushed
• 1 Tbsp finely grated ginger
• 1 long red chilli, halved lengthways
• ½ c Indian madras curry paste
• 400g can diced tomatoes
• 1 c water
• 4 cardamom pods, crushed
• 1 cinnamon stick
• 8 curry leaves
• ½ c coconut cream
• warmed naan bread, basmati rice, coriander leaves, mango chutney and lime wedges, to serve