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Korma Spiced Pork Pilaf and Mango Chutney

Korma Spiced Pork Pilaf and Mango Chutney

Korma Spiced Pork Pilaf and Mango Chutney

with Peas, Yoghurt and Toasted Almonds

Recipe Development TeamPublished on October 06, 2022

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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:

Rapid

Allergens:

Mustard

•Milk

•Nuts

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

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 contain traces of: Sesame, Nuts, Peanut)

Nutritional information

Energy (kcal)843 kcal

Energy (kJ)3527 kJ

Fat40.3 g

of which saturates13.5 g

Carbohydrate83.2 g

of which sugars20 g

Protein37.4 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Large Saucepan

•Lid

•Sieve

•Pan

Cooking Instructions and Tips

Get Prepped

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press).

Cook the Rice

2

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.

Fry the Pork

3

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.

Make your 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!

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