Pork And Mango Curry Recipe

Name: Pork And Mango Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1 lb pork fillets, cut into 1-inch pieces; 1/4 cup plain flour; 2 tablespoons vegetable oil; 1 medium red onion, chopped; 1 red bell pepper, chopped; 1 teaspoon ground turmeric; 1 teaspoon salt; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 tablespoon grated fresh ginger; 1/2 teaspoon chili powder; 1 (28 ounce) can crushed tomatoes; 1/2 cup tomato puree; 1 1/2 cups chicken stock; 1 lb tiny new potatoes, peeled and cubed; 2 cups mango chunks (about 2 ripe mangoes); rice; fresh cilantro

Experience a burst of tropical flavors with this mouthwatering Pork and Mango Curry! This magazine-favorite recipe expertly blends savory pork with the sweetness of ripe mango, creating a truly unforgettable dish. Serve with fluffy rice and a refreshing side of lemon-banana slices or cool cucumber raita for a complete culinary adventure. Easy to follow instructions and guaranteed delicious results!

Prep Time 20 mins

Cook Time 45 mins

Calories 442 kcal

Protein 39g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pork And Mango Curry

1 lb pork fillets, cut into 1-inch pieces
1/4 cup plain flour
2 tablespoons vegetable oil
1 medium red onion, chopped
1 red bell pepper, chopped
1 teaspoon ground turmeric
1 teaspoon salt
2 tablespoons curry powder
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1/2 teaspoon chili powder
1 (28 ounce) can crushed tomatoes
1/2 cup tomato puree
1 1/2 cups chicken stock
1 lb tiny new potatoes, peeled and cubed
2 cups mango chunks (about 2 ripe mangoes)
rice
fresh cilantro

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How to Make Pork And Mango Curry

Toss 1 lb pork cubes in 1/4 cup all-purpose flour until evenly coated.
Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat. Add pork and fry for 5 minutes, until golden brown. Remove pork from pot and set aside.
Add 1 medium onion, chopped, and 1 red bell pepper, chopped, to the pot. Cook for 3 minutes, until softened.
Stir in 1 teaspoon turmeric, 1 teaspoon salt, 2 tablespoons curry powder, 1 teaspoon cumin, 1 tablespoon grated ginger, and 1/2 teaspoon chili powder. Cook for 1 minute, stirring constantly, until fragrant.
Add 1 (28 ounce) can crushed tomatoes, 1/2 cup tomato puree, and 1 1/2 cups chicken or vegetable stock. Bring to a simmer, stirring to combine.
Add 1 lb potatoes, peeled and cubed.
Cover and cook for 15 minutes over medium-low heat, stirring occasionally, until potatoes are nearly tender.
Add 2 cups mango chunks (about 2 ripe mangoes). Cook for another 5 minutes, or until potatoes are fully tender and the sauce has thickened slightly.
Serve hot over rice. Garnish with fresh cilantro (optional).