My Curried Chicken Bake

A quick, easy and tasty mid week meal.


  • 1 shredded barbeque chicken, skin removed
  • ½ cauliflower, cut into small florets
  • 300gm broccoli, cut into small florets
  • 1½ tablespoons curry powder
  • 2 tablespoons banana flour
  • 375ml evaporated milk
  • 1 cup grated cheddar cheese
  • paprika (optional)
  • coconut oil or extra virgin olive oil



  1. Preheat oven to 180c.
  2. Lightly grease a 1.9L square ovenproof dish.
  3. Microwave cauliflower in a covered dish for 2 minutes. Add broccoli, cover and cook for a further 2 minutes or until vegetables are tender and then drain.
  4. Mix chicken, cauliflower and broccoli in a bowl and place into prepared dish.
  5. Place oil in a medium pan over medium heat. Add the curry powder and cook stirring for 1 minute. Remove from heat and add banana flour, stirring for 1 minute. Gradually stir in evaporated milk. Return to heat and stir until mixture boils and thickens.
  6. Pour sauce over the chicken and vegetables in the dish; sprinkle with cheese and paprika (optional). Bake in preheated oven for approximately 20 minutes or until lightly browned.


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