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.
Allergens
Utensils
Tags
Garlic Clove
2
Basmati Rice
150
British Pork Mince
240
Chicken Stock Paste
15
Korma Curry Paste
50
Peas
120
Mango Chutney
40
Greek Style Natural Yoghurt
75
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.
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 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.
Enjoy!
3387
kJ
Energy (kJ)
809
kcal
Energy (kcal)
36.6
g
Fat
13.2
g
of which saturates
83.9
g
Carbohydrate
19.9
g
of which sugars
36.6
g
Protein
3.35
g
Salt
