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Chicken Korma Lasagna

A fun Indian lasagna mashup

Ingredients

  • 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.