Curried chicken, cauliflower and broccoli bake

Preheat the oven to 180°C (160°C fan-forced).

If using a barbecued chicken, remove the flesh from the bones, then break the breast and thighs into a few pieces. If using thigh fillets, heat a little oil in a non-stick frying pan. Add chicken; cook, stirring, until browned and cooked through.

Microwave the cauliflower in a covered dish on HIGH (100%) for 2 minutes. Add the broccoli; cover and microwave for a further 2 minutes or until vegetables are tender; drain. Place the chicken, cauliflower and broccoli in a shallow ovenproof dish (1.5 litres/10-cup capacity).

Melt the butter in a medium pan over medium heat. Add the curry powder and sugar; cook, stirring, for about 1 minute or until fragrant. Add the flour; cook, stirring for 1 minute. Remove from the heat; gradually stir in milk. Stir over heat until mixture boils and thickens. Season to taste.

Pour the sauce over the chicken and vegetables in the dish; sprinkle with cheese. Bake for about 20 minutes or until browned lightly. Serve with steamed rice, if desired.

Not suitable to freeze. Sauce suitable to microwave.