Chicken and Brocolli in Mayonnaise Sauce
Cook a large head of brocolli until tender. Butter a wide shallow dish and put brocolli and chicken in.
Make the Sauce:
Melt 2oz butter, stir in 2oz flour and 1 tablespoon of curry powder. Cook over a gentle heat for 1-2 minutes then gradually stir in 1 pint chicken stock (I use the liquid that I cooked the chicken in, adding a bit more water if needed and some powdered chicken stock if it needs a bit more flavour). Stir until boiling, remove from heat and add 300g evaporated milk, 4 tablespoons mayonnaise, 2 tablespoons lemon juice and 2oz grated cheese.
Pour sauce over chicken and brocolli and sprinkle with bread crumbs or crushed potato chips