Chicken Korma Lasagna
December 4, 2015
To start the sauce I seared some diced chicken thighs.
Meanwhile, mix coconut milk with cashews in the food processor. I used coconut milk in this instead of the usual yogurt because with the acid level in the dish I was worried about the dairy separating in the oven.
After the chicken is browned I sauteed some onions and then added ginger, garlic, broccoli, tomatoes, and curry powder. The cashew coconut milk blend goes in last and then it simmers for a half hour.
Yummy stuff!
Then just layer it all up with the cooked noodles and some crumbled paneer.
This dish has nice deep satisfying flavors.
The sauce is familiar yet surprising at the same time! It was a true Indian lasagna mashup.
This is a great dish to make if you are looking for a new twist on lasagna, or if you have some friends over that think they don’t like Indian flavors.Chicken Korma Lasagna
- 1 Pound Lasagna Noodles
- 1.5 Pounds Boneless Skinless Chicken Thighs
- 1 Onion
- 1 Head Broccoli chopped
- 28 Ounces Canned Diced Tomato
- 4 Cloves Garlic
- 2 Tablespoons Grated Ginger
- 1 Tablespoon Curry Powder
- 1 Can Coconut Milk
- 1 Cup Cashews
- 10 Ounces Paneer Cheese
Instructions
- Bring water to a boil for the lasagna.
- Cook the chicken in some oil on high heat to brown. Remove from pan. Add the onions and cook for 15 minutes to lightly brown.
- Add in the ginger and garlic and cook 2 minutes. Add in the broccoli and tomatoes and cook for 5 minutes.
- Meanwhile, food process the cashews and coconut milk until smooth.
- Add the coconut milk mixture to the pan and bring to a simmer. Return the chicken to the pan. Simmer for a half hour.
- Meanwhile, cook the lasagna noodles for about 6 minutes so they retain some crunch.
- Build your lasagna with some sauce at the bottom and then layers of noodles, sauce, and cheese.
- Bake at 350 for a half hour until the top is lightly browned and the whole thing is bubbly. Wait 10 minutes before cutting and serving.