High-Protein Curry Chicken Bake Recipe

About this recipe

A hearty and flavorful dinner featuring tender chicken, vibrant vegetables, and a creamy curry sauce, baked to perfection for a high-protein meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Truffle Butter
• 395G Heinz Mayonnaise 395g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cathedral City Mature Cheddar Cheese
• - Sunita Lemon Juice Organic
• 125G Daylesford Organic Brandy Butter
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• - Tata Salt
• - Jalpur Curry Powder
• 227G Paxo Golden Breadcrumbs

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Boil 3 chicken breasts with 1 tsp salt in a pot of water until tender, about 15-20 minutes. Remove from the pot, let cool slightly, and shred into bite-sized pieces.
3. 3. Steam 20 oz frozen broccoli, 1 diced carrot, and 1 diced onion until tender, about 5-7 minutes. Drain any excess water.
4. 4. Grease a baking dish with 1 tbsp butter. Arrange the shredded chicken and steamed vegetables evenly in the dish.
5. 5. In a mixing bowl, combine 10 1/2 oz creme fraiche, 2/3 cup mayonnaise, 1/3 cup milk, 1/2 cup shredded cheddar cheese, 1 tsp lemon juice, and 1/2 tsp curry powder. Mix until smooth.
6. 6. Pour the curry sauce over the chicken and vegetables in the baking dish, spreading it evenly.
7. 7. Sprinkle 1/2 cup bread crumbs over the top of the sauce. Drizzle with 1 tbsp melted butter.
8. 8. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
9. 9. Remove from the oven and let cool for 5 minutes before serving.