Curried chicken, cauliflower and broccoli bake

Save time by using store-bought barbecued chicken. You won't lose out on any flavour, and dinner will be ready much quicker.

  • 50 mins cooking
  • Serves 4
  • Print
Curried chicken, cauliflower and broccoli bake


  • 1 barbecued chicken or 750g chicken thigh fillets, quartered
  • 1/2 medium (750g) cauliflower, cut into small florets
  • 300 gram broccoli, cut into small florets
  • 75 gram butter
  • 1 1/2 tablespoon curry powder
  • 2 tablespoon caster sugar
  • 1/2 cup (75g) plain flour
  • 3 cup (750ml) milk
  • 1 cup (120g) grated cheddar cheese
  • steamed rice, to serve (optional)


  • 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 the chicken and cook, stirring, until browned and cooked through.
  • 3
    Microwave cauliflower in a covered dish on high (100%) for 2 minutes. Add broccoli, cover and microwave for a further 2 minutes or until vegetables are tender. Drain. Place chicken, cauliflower and broccoli in a shallow 1.5 litre (10-cup capacity) ovenproof dish.
  • 4
    Melt butter in a medium pan over medium heat. Add curry powder and sugar and cook, stirring, for 1 minute or until fragrant. Add flour and cook, stirring, for 1 minute. Remove from heat and gradually stir in milk. Stir over heat until mixture boils and thickens. Season.
  • 5
    Pour the sauce over the chicken and vegetables in the dish and sprinkle with cheese. Bake for 20 minutes or until lightly browned. Serve with steamed rice, if desired.


Not suitable to freeze. Sauce suitable to microwave.

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