I’ll admit the prep for this meal is a bit involved for a weekday morning, but if you make the curry roux and keep the remainder in the freezer, the next time you make this will be a breeze.
In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the pork and season it with salt and pepper. Cook, turning with a thin metal spatula, until the pieces are nicely browned on one or two sides, about 5 minutes, then transfer to the slow cooker.
Add the onion to the skillet and cook, stirring frequently, until tender and browned at the edges, about 5 minutes, then scrape into the cooker. Pour
In a skillet or sauté pan, melt the butter over medium heat. Stir in the flour, curry powder, and garam masala and cook, stirring constantly with a heatproof spatula, for 2 minutes. Scrape into a bowl. Pour
Rinse the rice in a sieve under running water. Dump it into a
Holding the cooker lid askew, drain as much of the liquid as possible from the cooker into a saucepan. Bring to a boil over high heat. Whisk in half of the curry roux and simmer until just thickened. Return the sauce to the cooker and serve with the rice. Tightly wrap the remaining curry roux in plastic and freeze for up to 6 months.
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