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Pork Korma Chapatti
3 / 5
Lean pork fillet
225g (8oz) Lean pork fillet
15mlsp (1tbsp) Korma mild curry paste
15mlsp (1tbsp) Crème frâiche
50g (2oz) Baby spinach
2x15mlsp (2tbsp) Fresh coriander, torn
Cut the pork fillet into thin slices or strips and dry fry in a hot non-stick wok for 5-6 minutes.
Add the Korma mild curry paste and cook 1-2 minutes. Add the crème fraiche, baby spinach and torn coriander leaves.
To serve, pile into warmed chapattis, roll up and serve with a dollop of mango chutney.
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