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Curry Casserole

Name: Curry Casserole
Yield: 4
Cuisine: Indian,
Ingredients: 4 tsps (20 ml) vegetable oil, divided; 4 pork chops (1/2 inch /1 cm thick), trimmed of fat; 1 cup (250 ml) long grain rice (uncooked); 1/2 cup (125 ml) chopped onion; 1/4 cup (62.5 ml) chopped bell pepper; 2 tbsp (30 ml) flour; 1 tbsp (15 ml) curry powder (club house); 1/4 tsp (1.25 ml) garlic powder (club house); 2 cups (500 ml) chicken broth; 1 cup (250 ml) milk; 1 can (341 ml) corn kernels; 1 cup (250 ml) broccoli florets

Cozy up to this fragrant and colourful casserole! Loaded with flavour the whole family can enjoy.

620

CALORIES

12

INGREDIENTS

Ingredients
Preparation
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INGREDIENTS 4 SERVINGS

4 teaspoons (20 milliliter) vegetable oil, divided
4 pork chops (1/2 inch /1 cm thick), trimmed of fat
1 cup (250 milliliter) long grain rice (uncooked)
1/2 cup (125 milliliter) chopped onion
1/4 cup (62.5 milliliter) chopped bell pepper
2 tablespoon (30 milliliter) flour
1 tablespoon (15 milliliter) Curry Powder
1/4 teaspoon (1.25 milliliter) Garlic Powder
2 cups (500 milliliter) chicken broth
1 cup (250 milliliter) milk
1 can (341 milliliter) corn kernels
1 cup (250 milliliter) broccoli florets

What you'll need

Preparation

1 In skillet, heat 2 tsp (10 mL) vegetable oil over medium-high heat, add pork chops and brown 2-3 minutes per side.
2 Sprinkle rice in bottom of lightly greased 9 x 13 inch (22 x 34 cm) baking dish. Place browned pork chops in single layer over rice. Set aside.
3 Meanwhile, heat remaining vegetable oil in skillet over medium heat. Cook onion and bell pepper for 5 minutes until soft.
4 Mix flour, Club House Curry Powder and Garlic Powder with chicken broth and add to skillet. Bring to a boil, reduce heat and simmer 3 minutes until sauce is thickened. Stir in milk and corn.
5 Pour over pork. Cover with foil.
6 Bake at 350°F (180°C) for about 45 minutes or until pork chops and rice are tender, adding broccoli during last 10 minutes of cooking.