Put the chicken in a large saucepan and cover with water.
Add onion, carrot, bouquet garni, salt and peppercorns.
Bring to the boil, cover with a lid and simmer gently for @ 1 hour. Leave to cool in the stock.

Put the broccoli into a saucepan of boiling salted water. Boil until the stalks are just tender. Drain, and refresh under running cold water, which will bring back the green colour.

Butter a wide shallow 3pint/1.7 litre ovenproof dish, and put the drained broccoli into it.
When the chicken is cool enough to handle, remove it from the stock, take off the skin and strip the meat from the bones. Spread the chicken meat evenly over the broccoli.

Melt the butter in a saucepan and stir in the flour and curry powder. Cook over a gentle heat for 1-2 minutes, then gradually stir in 1 pint/570ml of the stock in which the chicken has been cooked. Stir until the sauce boils.

Remove from the heat and add the evaporated milk, mayonnaise, lemon juice and grated cheese, stirring until the cheese has melted. Check the seasoning.

Pour the sauce over the chicken in the dish and sprinkle either breadcrumbs or crushed crisps over the surface.

Bake in a moderately hot oven 375F/190C/Gas Mark 5 for 30 minutes or until the sauce is just bubbling.
Serve with creamily mashed potatoes and a vegetable with contrasting colours – perhaps lemon glazed carrots.