In a soup pot add cubed chicken breast, onion, garlic, bay leaf curry and cover with 3 cups of chicken broth. Bring to a boil then move heat to medium low and let simmer.

While chicken is cooking, finely chop the carrot, cauliflower and broccoli in food processor or by hand. Add to the chicken broth mixture. Add Madras curry and remaining chicken broth.

Cook until vegetables are soft and chicken cooked approximately 20 minutes.

Once properly cooked, whisk the milk and flour in a small bowl, ensure no lumps. Add to soup and stir to thicken. Salt and pepper to taste.

Add cheese and let completely melt. Stir thoroughly and serve.