Korma Spiced Pork Pilaf and Mango Chutney with Peas and Yoghurt
This Korma Spiced Pork Pilaf and Mango Chutney is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Prep: 20 mins
Cook: 20 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 2 garlic cloves
- 150 gr basmati rice
- 0.5 sachets ground turmeric
- 240 gr british pork mince
- 1 sachet curry powder mix
- 15 gr chicken stock paste
- 50 gr korma curry paste
- 120 gr peas
- 40 gr mango chutney
- 75 gr low fat natural yoghurt
- 3 garlic cloves
- 225 gr basmati rice
- 0.75 sachets ground turmeric
- 360 gr british pork mince
- 1 sachet curry powder mix
- 22.5 gr chicken stock paste
- 75 gr korma curry paste
- 180 gr peas
- 60 gr mango chutney
- 120 gr low fat natural yoghurt
- 4 garlic cloves
- 300 gr basmati rice
- 1 sachet ground turmeric
- 480 gr british pork mince
- 2 sachets curry powder mix
- 30 gr chicken stock paste
- 100 gr korma curry paste
- 240 gr peas
- 80 gr mango chutney
- 150 gr low fat natural yoghurt
Instructions
- a) Boil a half-full kettle.
b) Peel and grate the garlic (or use a garlic press). - a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and turmeric (see ingredients for amount) and cook for 10-12 mins.
c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve. - a) Meanwhile, 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. It's cooked when no longer pink in the middle.
d) Add the garlic and curry powder and cook for 1 min more. - a) Lower the heat to medium.
b) Once the rice is cooked, stir it into the pork with the chicken stock paste, korma style paste and peas 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 to finish.
Enjoy!