2 Tbsp. canola oil 2 cloves of garlic, minced 1/4 tsp. dried hot red pepper flakes 1 head of broccoli flowerets, cut into 3/4-inch pieces. 3 cups chopped poached or roasted chicken 5 Tbsp. unsalted butter 1 1/2 tsp. curry powder 4 Tbsp. flour 1 can chicken broth 1/3 cup thinly sliced scallions 1/2 cup fresh bread crumbs 1/3 cup grated Parmesan 1/4 cup sliced almonds
1. In a large heavy skillet, heat the oil over moderate heat until it is hot but not smoking. Add the garlic and red pepper flakes, and cook the mixture, stirring for 15 seconds, or until it is fragrant. Add the broccoli and saute' over moderately high heat, stirring for 1 minute. Add 1/3 cups water and cook the broccoli, covered, for 4 minutes, or until it is crisp-tender. In a large bowl, toss the broccoli mixture with the chicken. 2. In a heavy saucepan melt the butter. Add the curry powder and stir for one minute. Mix in the 4 Tbsp. flour and then slowly stir in the can of chicken broth. Continue to stir over medium heat until thickened slightly. Pour over the broccoli and chicken and mix gently. Add the scallions and turn into a lightly greased gratin dish. 3. In a small bowl combine the bread crumbs and grated Parmesan. Distribute evenly over the broccoli and chicken. Scatter the almonds on top. Bake in a preheated 425 degree oven for 25 minutes, or until golden brown.