Curried chicken and broccoli bake

Name: Curried chicken and broccoli bake
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 450 g chicken breast fillets, diced; 1 tbsp oil; 400 g broccoli, in florets (fresh or frozen); 200 ml double cream; 100 g mayonnaise; 150 ml milk; 1 tbsp curry powder; 1 tsp lemon juice; 80 g grated cheddar; salt, pepper; cooked rice to serve

Time: 50 min4 servingsapprox. 560 kcal / serving (estimated)approx. 38 g protein / serving

Curried chicken and broccoli bake is a favourite of the American casserole tradition: the curry adds a mild, warming flavour to the creamy sauce, and broccoli rounds out the one-dish meal with vegetables. It bakes while the rice cooks.

Curried chicken and broccoli bake (illustration)

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Method

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Preheat the oven to 190 °C (175 °C fan) and grease an ovenproof dish.
Blanch fresh broccoli in boiling salted water for 2 minutes, then drain (frozen broccoli needs no thawing, just drain it well).
Season the chicken with salt and pepper and brown it in the oil for 4-5 minutes so it is golden outside.
Whisk the cream, mayonnaise, milk, curry powder and lemon juice until smooth.
Put the chicken and broccoli in the dish, pour over the sauce and sprinkle with cheese.
Cover with foil and bake for 25 minutes, then uncovered for 8-10 minutes until the top is golden; serve with rice.

Source: Wikibooks Cookbook – Chicken and Broccoli Casserole (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Blanch the broccoli first so it is neither overcooked nor raw.
Mayonnaise gives the sauce creaminess and stability, so it doesn't split.
Even quicker with leftover roast chicken.
It keeps in the fridge for 3 days and reheats well.

Frequently asked questions

What can replace the mayonnaise?

Sour cream or Greek yogurt, but the sauce will be less creamy.

Can it be frozen?

Yes, before or after baking, for 2 months.

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