Chicken Divan with Curried Cashew Topping
60% authentic · Fusion (American/Indian)
A flavorful twist on Chicken Divan, featuring a creamy curry-infused sauce and a crunchy topping of cashews and panko.
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Ingredients
- Chicken breast1.5 lbs
- Broccoli florets1.5 lbs
- Butter3 tbsp
- All-purpose flour3 tbsp
- Chicken broth1.5 cups
- Heavy cream1 cup
- Curry powder2 tsp
- Garam masala1 tsp
- Shredded Gruyere cheese1 cup
- Lemon juice1 tbsp
- Saltto taste
- Black pepperto taste
- Panko breadcrumbs1/2 cup
- Cashews, chopped1/4 cup
- Fresh cilantro, choppedfor garnish
Steps
- 1
Preheat oven to 375°F (190°C). Cook chicken breasts until done, then shred or dice. Blanch broccoli florets until tender-crisp.
- 2
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream until smooth.
- 3
Stir in curry powder and garam masala. Bring the sauce to a simmer, stirring constantly, until thickened. Remove from heat.
- 4
Stir in Gruyere cheese and lemon juice until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
- 5
In a baking dish, combine the cooked chicken and blanched broccoli. Pour the curry-infused cheese sauce over the chicken and broccoli, mixing gently to coat.
- 6
In a small bowl, combine panko breadcrumbs and chopped cashews. Sprinkle the mixture evenly over the top of the casserole.
- 7
Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Garnish with fresh cilantro before serving.
