Curried chicken, cauliflower and broccoli bake
By Julie Goodwin
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: MainFavourite flavours: Curry
This dish is as easy as anything. If you use a barbecued chicken instead of the thighs, the preparation time is under 10 minutes, making it a perfect weeknight meal.
INGREDIENTS
1 barbecued chicken or 750g chicken thigh fillets, quartered
1/2 medium (750g) cauliflower, cut into small florets
300g broccoli, cut into small florets
75g butter
1 1/2 tablespoons curry powder
2 tablespoons caster sugar
1/2 cup (75g) plain flour
3 cups (750ml) milk
1 cup (120g) grated cheddar cheese
METHOD
1. Preheat the oven to 180°C (160°C fan-forced).
2. If using a barbecued chicken, remove the flesh from the bones, then break the breast and thighs into a few pieces. If using thigh fillets, heat a little oil in a non-stick frying pan. Add chicken; cook, stirring, until browned and cooked through.
3. Microwave the cauliflower in a covered dish on HIGH (100%) for 2 minutes. Add the broccoli; cover and microwave for a further 2 minutes or until vegetables are tender; drain. Place the chicken, cauliflower and broccoli in a shallow ovenproof dish (1.5 litres/10-cup capacity).
4. Melt the butter in a medium pan over medium heat. Add the curry powder and sugar; cook, stirring, for about 1 minute or until fragrant. Add the flour; cook, stirring for 1 minute. Remove from the heat; gradually stir in milk. Stir over heat until mixture boils and thickens. Season to taste.
5. Pour the sauce over the chicken and vegetables in the dish; sprinkle with cheese. Bake for about 20 minutes or until browned lightly. Serve with steamed rice, if desired.
Not suitable to freeze. Sauce suitable to microwave.
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