I was given this recipe around 20+ years ago by my dear friend Julia.  It was a favourite back then and it still is today.

I switch up the vegetables all the time, so feel free to mix and match to whatever suits your family or simply to use up any leftovers in the fridge.

Related recipes: curry powder, vegetable stock paste

 

August 20, 2019
  • 10m
  • 1h
  • 1h 10m
  • 1

Ingredients

  • 500 g chicken breast
  • 1 brown onion
  • 1 garlic clove
  • 2 tbsp. butter
  • 2 carrot
  • 1 zucchini
  • 50 g frozen peas
  • 50 g frozen corn
  • 10 lasagne sheets (gluten-free works well)
  • 1 freshly grated cheese

Curry Sauce Ingredients

  • 400 g coconut milk
  • 1 tsp. curry powde
  • 1 tbsp. vegetable stock paste
  • salt and pepper
  • 2 tbsp. plain flour (gluten-free works well)

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC and thinly slice chicken.
  2. In your mixing jug, blitz quartered onion and peeled garlic 3 seconds/speed 5. Add butter and cook 3 minutes/steaming temp/speed 1, set aside.
  3. Roughly chop carrots and zucchini and add to mixing jug, blitz for 3 seconds/speed 5.
  4. Insert butterfly attachment then add chicken, cooked onion and garlic, peas and corn. Cook 15 minutes/steaming temp/speed 1/reverse.
  5. Tip this out and set aside. Drain any excess liquid and remove butterfly from mixing jug.
  6. To make the curry sauce place all curry sauce ingredients in your mixing jug (no need to wash it) and cook 7 minutes/90ºC/speed 4.
  7. Return the chicken mix to your mixing jug and combine with sauce for 2 seconds/speed 4/reverse. This will also shred your chicken apart slightly more.
  8. Layer this mix between the sheets of lasagne in an oven safe dish. Finish with a layer of freshly grated cheese on top.
  9. Cook for 35 minutes, then turn up to 200ºC for a further 10 minutes to crunch up the topping.
  10. Serve with a fresh garden salad or homemade chips.

Traditional Cooking Method

  1. Preheat oven to 160ºC and thinly slice chicken.
  2. Finely dice onion and garlic and saute in frying pan with butter over medium heat until onion is translucent.
  3. Finely dice carrots and zucchini, add to frying pan together with chicken, peas and corn. Cook over medium heat until just cooked and tender.
  4. At this point, drain off any excess liquid and set the chicken mixture aside in a separate bowl.
  5. To make the curry sauce, place all curry sauce ingredients into frying pan (no need to wash) and cook over medium heat until fragrant and reduced slightly.
  6. Return the chicken mix to your frying pan and combine with sauce until well combined. It doesn't matter if the chicken breaks apart.
  7. Layer this mix between the sheets of lasagne in an oven safe dish. Finish with a layer of freshly grated cheese on top.
  8. Cook for 35 minutes then turn up to 200ºC for a further 10 minutes to crunch up the topping.
  9. Serve with a fresh garden salad or homemade chips.
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