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

  1. a) Boil a half-full kettle.
    b) Peel and grate the garlic (or use a garlic press).
  2. 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.
  3. 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.
  4. 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.
  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.
  6. a) When ready, share the pork pilaf between your bowls.
    b) Drizzle over the yoghurt to finish.
    Enjoy!