Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, melt in the butter (see pantry for amount). 

Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Once the onion has softened, add the sugar (see pantry for amount) and cook for 1 min more. 

Stir the rice into the onion until coated in the butter, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount), then bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

Meanwhile, trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince and green beans and stir-fry until browned, 6-8 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. 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.

Add the garlic, curry powder mix and korma curry paste to the pork. Stir-fry until fragrant, 1-2 mins

Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Stir to combine, bring to the boil and simmer until thickened, 2-3 mins.

Once the rice is cooked, stir it into the mince and green beans.

Stir through the mango chutney, then remove from the heat.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

When ready, share the pork pilaf between your bowls.

Drizzle over the yoghurt to finish.

Enjoy!