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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: May contain traces of allergens, Sesame, Nuts, Peanut, Nuts)
Utensils
Instructions
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!
