This dish goes by many names, Chicken and Broccoli, Chicken Divan, Chicken Curry Casserole… but growing up, we always just called Chicken Curry.
Which is nothing like a traditional Indian Chicken Curry. It’s a delicious casserole layered with broccoli, diced chicken and a luscious greek yogurt curry and lemon sauce, topped with a light sprinkle of cheddar cheese and a shake of paprika. Then we serve it over a bed of rice.
I’m not entirely sure what it is about this dish, but it was my all-time favorite growing up. More often than not, I would request it for my birthday dinner.
It is far from fancy. It is way too fluorescent yellow to be natural. It tastes totally unhealthy. But it’s straight up comfort food deliciousness. Totally natural. And totally (pretty) healthy!
It’s packed with lean protein and tons of calcium and vitamin C from the broccoli. And it’s super easy to make vegan if you swap in chickpeas for the chicken and vegan mayo for the greek yogurt mixture!
Pro tip: I use the Hot Curry Powder from Penzeys and it brings a little kick. And that awesome bright yellow color.
We ladle it over a bowl of brown rice and serve it up with a cold glass of white wine. Good for any night in any season.
- 2 chicken breasts
- 1 large head broccoli chopped
- 1/3 cup mayonnaise
- 1/2 cup greek yogurt
- 2 tablespoons curry powder
- 1 teaspoon berbere seasoning optional
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup cheddar shredded
- 1 cup brown rice
Boil the chicken breasts for 30 minutes or until cooked through. Let cool slightly then dice into small pieces.
Preheat the oven to 350º F. Cook the rice according to package directions.
Steam the broccoli for 3 minutes or until mostly cooked.
Mix together the mayonnaise, greek yogurt, curry powder, lemon juice, black pepper and salt.
In a baking pan, layer the par-steamed broccoli then the diced chicken. Top with the curry mayo sauce and spread evenly. Sprinkle with shredded cheese and bake for 20 minutes.