Pork Korma Chapati

Ingredients
225g lean Specially Selected Pork fillet
1 tablespoon mild Korma curry paste
1 tablespoon Crème fraiche
50g baby spinach
2 tablespoons fresh coriander leaves

Method

Cut the pork fillet into thin strips and dry fry in a hot non-stick wok for 5-6 minutes.
Add the curry paste and cook for 1-2 minutes. Add crème fraiche, baby spinach and fresh coriander leaves and allow to simmer for a further 1-2 minutes.
Serve in chapattis alongside mango chutney or with rice and your favourite naan bread.