Pork And Mango Korma Recipes

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CREAMY CHICKEN & MANGO CURRY



Creamy chicken & mango curry image

Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 12

12 boneless, skinless chicken thighs
2 tsp turmeric
2 tbsp sunflower oil
2 onions , 1 chopped, 1 quartered
2 large ripe mangoes
6 tbsp good-quality korma paste
100g ginger , roughly chopped
2 tsp ground cumin
1 tbsp black onion seed (kalonji or nigella)
400g can light coconut milk
600ml chicken stock
few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see 'goes well with'), to serve (optional)

Steps:

  • Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
  • Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
  • Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
  • Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
  • Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.

Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

PORK AND MANGO



Pork and Mango image

Provided by Cat Cora

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

1 quart canola oil, for frying
1 pork tenderloin, about 2 pounds
1 bottle pick-a-peppa sauce
1 large mango, medium diced
1/2 red onion, finely diced
1 medium red pepper, finely diced
1 serrano chile, finely diced
1/8 cup white wine vinegar
3/4 cup olive oil, plus 1 tablespoon
Cilantro, finely chopped
1/2 lemon, juiced
Salt and freshly ground black pepper
1 plantain, peeled and sliced thinly
3 scallions, sliced thinly for garnish

Steps:

  • Preheat the oven to 450 degrees F. Heat canola oil to 375 degrees F for frying.
  • Marinate the pork with the pick-a-peppa sauce for 1 hour. In a medium bowl, combine the mango, onion, pepper, chile, vinegar, 3/4 cup olive oil, cilantro, lemon juice, salt and black pepper. Refrigerate until ready to use. Remove the pork from the marinade. Heat a large saute pan with 1 tablespoon of olive oil on medium high heat and sear the pork loin on both sides until golden brown. Place in the oven for 8 to 10 minutes or until the internal temperature is 140 degrees F. Take out of the oven and let rest for 10 minutes. Fry the plantains until golden brown and place on a paper towel to drain. Salt the plantains while they are hot. To serve, slice the pork loin into medallions and place around the plate. Spoon the mango salsa on the pork medallions and sprinkle with sliced scallions, for garnish. Place a mound of the plantains in the center of the plate and serve.

PORK AND MANGO CURRY



Pork and Mango Curry image

From a magazine. Great flavors. Serve with rice and banana slices tossed in lemon juice, or cucumbers in plain yogurt.

Provided by Evie3234

Categories     Curries

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 16

2 pork fillets, cut into 1 inch cubes
1 ounce plain flour
2 tablespoons oil
1 red onion, peeled and sliced
2 small red peppers, de seeded and sliced
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon chili seasoning mix
4 tomatoes, peeled and chopped
2 teaspoons tomato puree
3/4 pint chicken stock
1 1/2 lbs tiny new potatoes, scrubbed
2 large mangoes, peeled, stoned and sliced

Steps:

  • Toss the pork cubes in the flour to coat.
  • Heat the oil and fry pork for 5 minutes until golden.
  • Add the onion and red pepper and cook a further 3 minutes.
  • Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly.
  • Add the tomatoes, puree and stock, blending well.
  • Add potatoes.
  • Cover and cook for 15 minutes over a gentle heat, stirring occasionally.
  • Add the mango slices and cook a further 5 minutes or until potatoes are tender.
  • Serve at once.

PORK & MANGO STIR-FRY



Pork & Mango Stir-Fry image

A recipe is special when everyone in your family raves about it. My finicky eaters each give a thumbs-up for this hearty, nutty stir-fry. -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 pork tenderloin (1 pound)
1 tablespoon plus 2 teaspoons canola oil, divided
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
6 ounces uncooked multigrain angel hair pasta
1 package (8 ounces) fresh sugar snap peas
1 medium sweet red pepper, cut into thin strips
1/3 cup reduced-sugar orange marmalade
1/4 cup reduced-sodium teriyaki sauce
1 tablespoon packed brown sugar
2 garlic cloves, minced
1 cup chopped peeled mango
1/4 cup lightly salted cashews, coarsely chopped

Steps:

  • Cut tenderloin lengthwise in half; cut each half crosswise into thin slices. Toss pork with 1 tablespoon oil, salt and, if desired, pepper flakes. Cook pasta according to package directions., Place a large nonstick skillet over medium-high heat. Add half the pork; stir-fry 2-3 minutes or just until browned. Remove from pan; repeat with remaining pork., Stir-fry snap peas and red pepper in remaining oil 2-3 minutes or just until crisp-tender. Stir in marmalade, teriyaki sauce, brown sugar and garlic; cook 1-2 minutes longer. Return pork to pan. Add mango and cashews; heat through, stirring to combine. Serve with pasta.

Nutrition Facts : Calories 515 calories, Fat 16g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 553mg sodium, Carbohydrate 58g carbohydrate (23g sugars, Fiber 6g fiber), Protein 36g protein.

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