Korma Spiced Pork Pilaf and Mango Chutney
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Korma Spiced Pork Pilaf and Mango Chutney

Korma Spiced Pork Pilaf and Mango Chutney

with Peas, Yoghurt and Toasted Almonds

Looking for a quick and tasty midweek dinner option? Try cooking up our Korma Spiced Pork Pilaf and Mango Chutney in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Family Friendly
Allergens:
Milk
Nuts
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

75

Greek Style Natural Yoghurt

(Contains Milk)

40

Mango Chutney

10

Chicken Stock Paste

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

2

Garlic Clove

240

Pork Mince

50

Korma Curry Paste

(Contains Mustard)

120

Peas

150

Basmati Rice

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Nutritional information

Energy (kcal)872 kcal
Energy (kJ)3646 kJ
Fat41.7 g
of which saturates13.9 g
Carbohydrate85.9 g
of which sugars21.1 g
Protein39 g
Salt3.28 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Grater
Medium Saucepan
Kettle
Bowl
Grill Pan

Instructions

Cook the Rice
1

a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Leave to the side until ready to serve.

Toasting Time
2

a) Heat a large frying pan on medium heat (no oil).
b) Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, transfer the almonds to small bowl.

Get Frying
3

a) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
b) Once the oil is hot, add the pork mince and fry until browned, 5-6 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
d) Add the garlic and cook for 1 min more.

Make the Pilaf
4

a) Lower the heat to medium.
b) Stir the cooked rice, chicken stock paste, korma style paste and peas into the pork until well combined.

Finish Up
5

a) Stir the mango chutney through your pilaf.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

Garnish and Serve
6

a) When ready, share the pork pilaf between your bowls.
b) Drizzle over the yoghurt.
c) Finish with a sprinkle of the toasted almonds for those who'd like them.
Enjoy!