Pork & chickpea curry

Pork & chickpea curry

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(8 ratings)

Cook: 2 hrs, 15 mins Prep 20 mins plus marinating


Serves 8 - 10
A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal431
  • fat16g
  • saturates4g
  • carbs24g
  • sugars9g
  • fibre5g
  • protein47g
  • salt1g
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  • 1½ tsp black peppercorn
  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 tsp cumin seed
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • 2 garlic bulbs, peeled, cloves separated



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 100ml red wine vinegar
  • 1½ kg/3lb 5oz pork shoulder, cut into 2½ cm pieces
  • 50ml vegetable oil
  • 3 large red onion, finely chopped
  • 2 red pepper, deseeded and roughly chopped
  • 400g can chopped tomato
  • 2 tsp dark muscovado sugar
  • 2 x 400g tins chickpeas, drained and rinsed
  • 450ml chicken stock
  • rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.

  2. Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

  3. Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

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Comments (13)

martin3801's picture

very nice. added some red chillie for a little bit of kick- not compromising the flavour/aroma of the fennel and red wine vinegar but still not exactly a hot dish. i'm sure this overcame the possibility of the dish being very bland- see comment below. made a few times almost to the recipe. but good with a hand full of spinach stirred in towards the end or (perhaps not in keeping with the tradition of the dish!) served with a couple of leaves of cavalo nero- black cabbage. you could even substitute the chickpeas for butter beans.

cashman's picture

When I got this out of the oven (having halved the recipe using the same amount of spices) it tasted very bland. I added some garam masala, salt and ginger, basically making it into the curry I usually make at home! I won't bother with this one again.

fayemk86's picture

Has anyone tried this using 2 bulbs of garlic?

ellethan76's picture

Delicious, although I amended as follows: doubled the spices (bar fennel seed), 4 cloves of garlic, chopped, only one tin of chickpeas and 200ml water. I cooked the onions & garlic. Ground the spices in a pestle & mortar, used fresh chilli and ginger, then added this and the spices to the cooked onions before stirring in the pork and leaving to marinate. Cook for an extra 45 min & leave the lid off for that last part - wont be too liquid then.

hayesh999's picture

I agree, bland and watery. Wouldn't make again.

thecherub's picture

This was incredibly tasty. I left out the fennel seeds as we are not fans. I didnt blitz everything either (too lazy to get the processor out!) I mashed the seeds in a pestle and mortar and the rest was fine just being grated into a bowl to marinade the meat in. The whole lot went into my slow cooker and came out tasting heavenly, even the chickpeas which I had bought previously and didnt like, this was a way of using them up. Now I will need to get some more chickpeas!!

bonehead's picture

DELICIOUS! Although I would recommend using heaped teaspoons for the spice measures, made this on Thursday night and took it to Malham in Yorkshire on Friday for a big family supper, even reheated the leftovers on the Saturday! The pork just melts in your mouth, Yummy.

j00dee's picture

I had no chickpeas so used Flageolet beans and lentils - it was fantastic

mrlburden's picture

Easy recipe to follow, the meat was beautifully tender and deliciously tastey to boot.

jennypiccolo's picture

Absolutely delicious! I missed the chickpeas out as we didn't have any, but the flavour was fantastic. Will definitely make it again

6dinnersid's picture

I was probably a bit more generous with the spices as I am a bit lax with the measuring, despite this when I added the vinegar and processed the result was still more liquid than paste. Could be because I only used one bulb of garlic as felt two was a bit too much..one was fine- and yes I did peel the cloves! All enjoyed it as a mid week tea - with half in the freezer for another time. Would definately make again.

Hawie's picture

Can anyone tell me - do you peel the garlic cloves before frying them? It says to peel the bulb but doesn't say anything about peeling the individual cloves - I can't believe that you whizz the skin up with everything else.

kvt396k's picture

Disappointing. I used more spices than stated in the recipe and thought it was lacking in flavour. However, I used a lot less garlic than 2 bulbs - that would have been about 30 cloves - way too mcuh!! Spiced it up with a generous sprinkling of garam masala after it was reheated and sprinkled with corinder.

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