Korma Spiced Pork Pilaf and Mango Chutney
with Peas, Yoghurt and Toasted Almonds
- Mustard
- Milk
- Nuts
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
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.
Ingredients
2
Garlic Clove
150
Basmati Rice
240
British Pork Mince
10
Chicken Stock Paste
50
Korma Curry Paste
(Contains: Mustard)
120
Peas
40
Mango Chutney
75
Greek Style Natural Yoghurt
(Contains: Milk)
15
Toasted Flaked Almonds
(Contains: Nuts May be present: Sesame, Nuts, Peanut)
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) 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-high heat (no oil).
b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-balanced blend of korma spice and mango sweetness that works well for the whole family. Some find it mild or slightly sweet, so adjust the chutney and curry paste to your taste.
- Ease of prep: Quick and straightforward to pull together on a weeknight, with simple steps that are easy to follow.
- Suggestions: Add extra vegetables such as red pepper, spinach, or courgette to boost colour and variety. Go easy on the salt at each step, as the stock paste already adds seasoning. Consider stirring the korma and stock pastes in with the mince rather than the rice for a deeper flavour. Serving the mango chutney on the side rather than stirring it in is worth trying if you prefer a less sweet result.
- Next-day meals: Leftovers keep well and reheat nicely, making it a handy option for lunch the following day.
- Portions: The rice-to-meat ratio divides opinion; reducing the rice slightly or adding a little more mince helps balance the dish.
