Chicken Broccoli Curry Casserole

This is a recipe direct from Kalyn's Kitchen, and I don't believe I made many changes at all, so here is the direct link to the recipe!

This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish).  For my husband and I, we nearly ate the whole thing!  I'd say it makes 3 adult-sized meals.  Then again, I also only used 3 chicken breasts.  But, still, it's really good.

Ingredients:

3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors.  Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)

Instructions:



Preheat your oven to 375 degrees F.

In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil.  Add the chicken breasts and simmer over medium heat for 5 minutes.  Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching).  Remove chicken.

Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish.  Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.

Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet).  Drain and place over the chicken in the dish.

In a medium saucepan, place chicken stock and spices and whisk until combined.  Cook for 2 minutes over medium heat (once it's boiling).  Remove from heat and add in the mayonnaise & lemon juice.  Taste the sauce and adjust your spices.

Pour over chicken and broccoli.  You don't need to mix it in.

Cover and bake for 30 minutes.  Remove the foil and top with the cheese, and cook it for another 10-15 minutes.  Tasty tasty!

You could easily do this with turkey as well, and switch up the broccoli (or mix it in) for some cauliflower.  I think adding other veggies would be feasible as well without damaging the flavors.

Fake-Out Mashed Potatoes!

Want a healthier option than mashed potatoes that has a similar texture and flavor?

This is for you!  Pictures to come.

Ingredients:

1 head of cauliflower, stem removed and chopped into bite-sized florets
3 cloves of garlic
1/2 cup finely grated cheese (something like parmesan or cheddar works best; goat cheese is also good)
2 T. butter
1/4 cup cooking cream
Salt & pepper to taste

Instructions:

Bring a large pot of water to boil and blanch the cauliflower until fork-tender, about 6-8 minutes.  Drain.

Place cauliflower and garlic into a food processor or blender and puree it until creamy.   If your cauliflower seems to be bunching up, add some cream until it becomes smooth.

Pour this into a pot (I use the same one) and heat over medium heat.  Stirring frequently, add in the cheese(s), butter, and salt & pepper and allow cheese to melt.  Cook over low for another 10 minutes, stirring occasionally, and then serve!

I love having this with roasts and other dishes with a gravy so I can have something to mop up the sauce with :D.  My husband is less a fan of this than I am, but I think it's a great substitute.