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Korma Spiced Pork Pilaf and Mango Chutney

Korma Spiced Pork Pilaf and Mango Chutney

with Peas, Yoghurt and Toasted Almonds

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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:RapidFamily Friendly

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

15 grams

Flaked Almonds


240 grams

Pork Mince

10 grams

Chicken Stock Paste

1 sachet

Korma Style Paste


120 grams

Fresh Peas

1 sachet

Mango Chutney

75 grams

Greek Style Natural Yoghurt

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3187 kJ
Energy (kcal)762 kcal
Fat31.1 g
of which saturates9.9 g
Carbohydrate84.3 g
of which sugars20.2 g
Protein36.1 g
Salt2.88 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.