2 lbs boneless chicken

1lb broccoli cut to bite size pieces ( or any vegetable of your choice, cauliflower, spinach, mushrooms any or all together. See that when combined all the vegetables add up to 1 lb)

1 red onion

4 cloves garlic

1 cup shredded cheddar cheese

3/4 cup chicken broth

3/4 cup heavy cream

1/3 cup mayo

2 tablespoon cream cheese

3 tablespoons parmesan cheese

1/2 cup of almond flour (roasted)

1 tablespoon ginger paste

1 teaspoon garlic paste

1 heaped teaspoon garam masala

1 heaped teaspoon fennel powder

1/4 teaspoon turmeric powder

1/4 teaspoon chili powder (I added one chopped serrano for more heat)

1/4 teaspoon black pepper powder

1/4 teaspoon cinnamon powder

1/4 teaspoon clove powder

1/2 teaspoon meat tenderizer

Juice of 1/2 lemon

1/2 cup chopped cilantro for garnish

salt to taste


Cut the boneless chicken to bite size pieces. Place in a bowl and add the garlic and ginger paste, spices and lemon juice and the meat tenderizer and mix well and allow to marinate for an hour.

Then cook the chicken in the pressure cooker or instant pot with just a half cup of water. And preheat the oven to 350 degrees.

Now saute the broccoli with a tablespoon of butter , salt and pepper. Take a 9×13 casserole baking dish and arrange the broccoli in it.

Now finely chop the red onion and the garlic cloves add to the pan with a tablespoon of butter and saute them. Spread them on top of the broccoli in the baking dish.

Remove the cooked chicken and add the pieces to the baking dish. Take the broth out and reduce it in the pan if it is more than 1 cup.

Now to the chicken broth add 1 cup of shredded cheddar cheese, 3/4 cup of heavy cream, cream cheese, 1/3 cup of mayo, and mix them well. Now spread this mixture on to the chicken and vegetables in the baking dish. Then spread the 3 tablespoons of parmesan cheese evenly on top.

Roast the almond flour in a heated pan for a few minutes carefully till it is lightly brown.

Now spread the almond flour on top of the chicken and vegetables in the baking dish. Almond flour spread will be the top layer of the casserole.

Bake for 25 – 30 minutes in the preheated oven. Five minutes before removing spread the cilantro on the top.

After it is well baked allow the casserole to cool for 20 minutes and then enjoy Chicken casserole with curried chicken!


  1. You can add any vegetable of your choice to the casserole, cauliflower, mushrooms, and spinach are also great for this dish. You can add them combined or separate. When adding spinach just cut and add it fresh on the top of the cooked cauliflower or broccoli.
  2. I have found that when I make the mushroom as soup it brings in more creamy texture to the casserole. I blend a 1/2 lb mushrooms with 4 cloves of garlic in a blender and cook the paste in butter and then add the cream, cream cheese, mayo, grated cheddar cheese and chicken stock to this mixture and pour it over the chicken spread over the pan.
  3. Using roasted almond flour as topping is optional. If you dont like the texture of the almond flour you can substitute the topping with a 1/2 cup of grated cheddar and parmesan on the top.
  4. Be careful with the salt you use to cook the chicken and vegetables, since cheese has salty taste.

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