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Broccoli, Chicken, Cheddar and Curry Casserole

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Matty Matheson visited us and made one of the most comforting dishes we’ve ever eaten! An incredible one pan wonder that is jam packed full of flavour and really benefits from the light smokey flavour we gain from cooking in a wood fired oven…



Pre heat a large casserole pan in the oven and once hot, bring forward to the ledge of the oven. Add 2 Tbsp of oil and add the onions. Season and push the pan back into the oven slightly to soften for about 5 minutes.



Add the butter, garlic and ginger and stir to combine. Add the chicken, season well and return the pan to the oven to cook for a further 5-8 minutes or until the chicken is starting to colour lightly.



Remove the pan from the oven, add the curry powder before adding the hash browns and broccoli and mixing together well.



Beat the cream cheese with the cream and blob that over the top of the dish before topping with the grated cheese.



Return the pan to the oven and bake for around 20 minutes or until the cheese has browned and the dish is bubbling.



Dish up into bowls and top with coriander, spring onions and a squeeze of lime juice.


Oven Temp.
  • 2 Chicken Breast, cut into 1 inch cubes
  • 4 Boneless Chicken thighs, cut into 1 inch cubes
  • 1 Onion, diced
  • 1 Tbsp Garlic, grated
  • 1 Tbsp Ginger, grated
  • 2 Tbsp Unsalted Butter
  • 4 Tsp Curry Power
  • 240ml Double Cream
  • 230g Cream Cheese, at room temperature
  • 230g Grated Cheddar
  • 1 Head of Broccoli, chopped
  • 630g Hash Browns, chopped
  • 1 Bunch of Spring/Green Onions, sliced
  • 1 Bunch of Coriander/Cilantro, chopped
  • 2 Limes, quartered
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