Chicken Korma Lasagna
December 4, 2015

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.