Chicken Curry Lasagna
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
-
Servings
4 -6
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Calories
483 kcal
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Course
Main Course
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Cuisine
American
Chicken Curry Lasagna
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Curried chicken and pumpkin lasagna with coconut milk, fusion food at its best, this is one of the most delicious lasagne you can think of.
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Ingredients
- 2 tablespoons green curry paste Note 1
- 1 coconut milk can
- 1 coconut milk empty can filled with water
- juice of half a lemon
- 1 tablespoon soy sauce
- 1 Hokkaido pumpkin or ½ butternut squash, 1 ½ lbs/ 700 g, small
- 1 lb chicken breast 450 g, Notes 2, 3, boneless, skinless
- 9 lasagna sheets more or less depending on size, about 170 g/ 6 oz, no-boil
- 1⅓ cup cheese 150 g/ 5.5 oz, grated
- ½ cup panko breadcrumbs or regular dried breadcrumbs, 30 g/ 1 oz
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 Fahrenheit.
- Grate the pumpkin coarsely. Cut the chicken breasts into very small pieces.
- Make lasagna sauce: Heat a large pan over moderate heat and add the curry paste. Stir well for 1 minute, then pour in the coconut milk. Fill the empty can with water and add that to the pan as well. Bring everything to a boil, add the lemon juice and the soy sauce, and let simmer for about 3 minutes.
- Add the chicken and pumpkin to the pan, bring to a boil, reduce heat, and cook, covered, until everything is soft, about 10 minutes but check. The sauce should still be quite runny; if it is not, add a bit more water.
- Assemble lasagna: Spread ¼ of the sauce in a rectangular pan of about 30x20 cm/ 12x9 inches. Cover with lasagne sheets. Add another ¼ of the sauce, lasagne sheets, another ¼ sauce, lasagne sheets, and ¼ of the sauce again. You should have 4 layers of sauce and 3 layers of lasagne sheets.
- Mix the cheese and the breadcrumbs and sprinkle them over the last sauce layer.
- Bake in the hot oven for 30 minutes or until the pasta is cooked through and the cheese is golden brown. Turn off the oven and let sit inside for another 10 minutes.
Notes
- Curry paste: You can use yellow curry paste instead. Or replace the paste with 2 teaspoons of curry powder. I would advise against using red curry paste as it tends to be excessively spicy and can overwhelm the flavor of the dish.
- Chicken: Replace the chicken breast with boneless skinless chicken thighs.
- Leftover cooked chicken: If using leftover chicken, cut or shred it and reheat it in the sauce for 2-3 minutes.
Nutrition Information
Show Details
Serving
1/6 of the dish
Calories
483kcal
(24%)
Carbohydrates
26g
(9%)
Protein
37g
(74%)
Fat
26g
(40%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
97mg
(32%)
Sodium
443mg
(18%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 483kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 37g | 74% |
| Fat | 26g | 40% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 97mg | 32% |
| Sodium | 443mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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