Begin by browning some chicken breasts in a large frying pan. Once you have turned them the first time add a chopped onion and some chopped garlic. If the pan is dry add some water.
After about 5 minutes or so when the chicken is starting to cook through add some chopped courgette and broccoli and cook for another few minutes. Then add a good glug of white wine and cook for a few more minutes. Then tip all of this into an oven proof dish.
Put the pan back on the hob and add a good knob of butter, some flour and a couple of tbsps of curry powder. Stir over a low heat and then add some chicken stock and let it all dissolve. Then add a few spoonfuls of cream cheese and let that melt. Taste and add some more curry powder if needed. Then pour it all over the chicken and vegetables.
Top with some breadcrumbs and grated cheese and bake for 30 minutes at about 180 degrees.
Serve with wild rice and some puy lentils slow cooked with onions, cherry tomatoes, chopped tomatoes and chicken stock.