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Slow cook curry - marinade or cook twice?

(1 Post)
latebreakfast Sat 24-Oct-15 19:41:02

I'm making a simple massaman curry - with curry paste, coconut milk, pork medallions and sweet potatoes. I'd planned to make it this evening, leave it to marinade overnight in the fridge, then cook for several hours tomorrow in the slow cooker.

But I thought that I could actually cook it for a few hours tonight, then put it in the fridge overnight, then cook again tomorrow for a few more hours.

Which would give the better flavour? Any tips or things I should be aware of? (I'm not an expert cook!)

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