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
  • olive oil or coconut oil
  • 2 tablespoons gluten free plain flour
  • salt and pepper
  • 375ml evaporated milk
  • 1 cup grated cheddar cheese


  1. Preheat oven to 160’c.
  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 greased dish.
  5. Place oil in a medium saucepan over medium heat and add the curry powder stirring for 1 minute. Add the flour and stir for a further minute. Gradually add evaporated milk, salt and pepper and stir until sauce come to the boil and thickens.
  6. Pour sauce over the chicken and vegetables in the dish and sprinkle with cheese.
  7. Bake in oven for 30 minutes or until lightly browned.


  •  Add 1 dessert spoon of butter and 1 teaspoon of chili sauce to the sauce mixture
  • Substitute plain flour with banana flour


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