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1
Put the chicken in a large saucepan and cover with water.
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2
Add onion, carrot, bouquet garni, salt and peppercorns.
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3
Bring to the boil, cover with a lid and simmer gently for @ 1 hour.
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4
Leave to cool in the stock.
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5
Put the broccoli into a saucepan of boiling salted water.
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6
Boil until the stalks are just tender.
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7
Drain, and refresh under running cold water, which will bring back the green colour.
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8
Butter a wide shallow 3pint/1.7 litre ovenproof dish, and put the drained broccoli into it.
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9
When the chicken is cool enough to handle, remove it from the stock, take off the skin and strip the meat from the bones.
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10
Spread the chicken meat evenly over the broccoli.
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11
Melt the butter in a saucepan and stir in the flour and curry powder.
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12
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.
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13
Stir until the sauce boils.
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14
Remove from the heat and add the evaporated milk, mayonnaise, lemon juice and grated cheese, stirring until the cheese has melted.
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15
Check the seasoning.
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16
Pour the sauce over the chicken in the dish and sprinkle either breadcrumbs or crushed crisps over the surface.
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17
Bake in a moderately hot oven 375F/190C/Gas Mark 5 for 30 minutes or until the sauce is just bubbling.
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18
Serve with creamily mashed potatoes and a vegetable with contrasting colours perhaps lemon glazed carrots.
