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1 1/4 lbs boneless skinless chicken thighs or breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 tbsp olive oil
3 cups broccoli florets
1/2 cup shredded sharp cheddar cheese
1/2 cup dry bread crumbs (or make your own breadcrumbs by putting some of Lepp’s Bakehouse’s sourdough through the food processor)
2 tsp butter, melted
1/4 cup all-purpose flour
2 tsp Monsoon Coast Moghul Curry powder
1 cup reduced-sodium chicken broth
1/2 cup skim or 2% milk
1/2 cup plain yogurt
1/2 cup light mayonnaise
Preheat oven to 350 degrees. Grease a shallow baking dish large enough to hold the chicken in a single layer.
Place chicken on a plate and season with salt and pepper. In a large skillet, heat oil over medium heat. Saute chicken for 5-7 minutes or until browned and no longer pink inside. Transfer to prepared baking dish.
Meanwhile, in a large pot of boiling salted water, blanch broccoli for 1 minute. Drain and spoon over chicken.
In a large bowl, whisk together flour, curry powder, broth, milk, yogurt and mayonnaise. Pour over chicken mixture.
Sprinkle chicken mixture with cheddar cheese. Toss bread crumbs with butter and sprinkle over top.
Bake for 30 minutes or until bubbling and top is golden brown.
Serve over rice or pasta.