Tip: Add cream for a richer sauce
- 1 table spoon of vegetable oil
- 1 table spoon of butter
- 1 large shallot chopped
- 1 tea spoon of Madras Curry powder
- 3/4 cup chicken stock
- 2 table spoons Fruit Chutney
- 1 tea spoon lemon juice
Lightly sprinkle pork with salt & pepper . In larger frying pan heat oil and butter over medium / high heat. Add pork and sauté for about 3 minutes or until cooked turning once.
Transfer pork to a platter, keep warm.
Reduce heat to low add shallots to frying pan. Sauté for 30 seconds. Sprinkle with curry powder and cook for 2 minutes stirring frequently. Add stock and increase heat to med/high and boil for 3 minutes, stir in chutney and lemon juice. Cook for 1 minute or until slightly thickened. Salt and pepper to taste.
Pour over pork.