Ingredients :
- 4 lb (1.8 kg) Chicken
- 1 onion
- 1 carrot
- 1 Bouquet garni
- Salt
- a few black peppercorns
- 2 lb (900 g) frozen broccoli
- 2 oz (56g ) butter
- 2 oz (56g ) plain flour
- 1 rounded Tbsp curry powder
- 1 tin (7oz/200g) evaporated milk
- 4 tbsp mayonnaise
- 2 tbsp lemon juice
- 2 oz (56g) cheddar cheese, grated
- Salt and freshly ground back pepper
- 4 rounded Tbsp breadcrumbs, or 2 small packets crushed potato crisps
Method :
- Put the broccoli into a saucepan of boiling salted water. Boil until the stalks are just tender. Drain, and refresh under running cold water, which will bring back the green colour.
- Melt the butter in a saucepan and stir in the flour and curry powder. Cook over a gentle heat for 1-2 minutes, then gradually stir in 1 pint/570ml of the stock in which the chicken has been cooked. Stir until the sauce boils.
- Remove from the heat and add the evaporated milk, mayonnaise, lemon juice and grated cheese, stirring until the cheese has melted. Check the seasoning.
- Pour the sauce over the chicken in the dish and sprinkle either breadcrumbs or crushed crisps over the surface.
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