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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Cari Chou Chou et Viande de Porc

Choko and Pork Curry Share 

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  • 1 kg pork spare ribs or 
    pork fillet (beef or lamb)

  • 4 medium size chokoes 
    (chou chou)

  • 425 grams canned finely 
    chopped tomatoes

  • 1 medium onion finely sliced

  • 6 level tablespoons curry powder
    hot or mild depending upon your preference

  • 1 teaspoon crushed garlic

  • 1 teaspoon crushed ginger

  • 1 sprig thyme

  • 4 cari poulet leaves - or bay leaves

  • 2 tablespoons coriander leaves

  • 2 tablespoons vegetable oil

  • salt and pepper to taste


cari chouchou  choko curry


  1. Cut pork spare ribs into bite sizes. Alternatively, you can use beef or lamb. Season with salt and pepper. Peel the chokoes and cut into 2 cm cubes. Finely slice the onion and finely chop the thyme leaves. Coarsely chop the coriander leaves.

  2. In a deep thick bottomed saucepan, pour in 2 tablespoons of vegetable oil over high heat. Allow the oil to heat up. Put in the pork spare ribs pieces and stir fry until the meat is light golden in colour. Stir continually to ensure even cooking and to prevent the meat from sticking to the saucepan.

  3. Add the crushed garlic, crushed ginger and finely sliced onion. Mix well with the meat. Cook until the finely sliced onions become transparent. Add the finely crushed tomatoes, curry leaves, 1 tablespoon coriander leaves and the chopped thyme leaves. Mix well together. Cover and simmer until the tomatoes are well cooked and the sauce is well blended. Stir continually to ensure even cooking and to prevent the sauce from burning. Add some hot water if necessary to maintain the sauce consistency. On the other hand if the sauce is too liquid, uncover and simmer to allow the sauce to reduce.

  4. Put in the curry powder, mix well into the sauce and with the meat pieces. Add the choko cubes. Stir into the tomato sauce and meat pieces. Cover and allow to simmer for 10-15 minutes or until the meat is cooked and the curry powder is well cooked into the tomato sauce, to a uniform consistency. Add some hot water if necessary to maintain the sauce consistency to your preference or if the sauce dries up. Gently stir the hot water into the sauce without crushing the choko pieces or the meat. Make sure that the curry sauce is well blended and the pork pieces are cooked. The choko cubes should be tender but still firm without being crushed.  

  5. Taste sauce and season with salt and pepper to your preference. Serve to a warmed dish and garnish with 1 tablespoon of coarsely chopped coriander leaves.

  6. Eat with rice and tomato chutney. Enjoy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.