I was given this recipe around 20 years ago by my dear friend Julia. It was a favourite back then (way prior to kids) and it is now a favourite with my family.

I switch up the veggies all the time, so feel free to mix and match to whatever suits your family.

Related Recipes: Curry Powder, Vegetable Stock Paste

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Tracey xx

 

 

August 20, 2019
  • 10m
  • 1h 5m
  • 1h 15m
  • 1

Ingredients

  • 500 g chicken breast fillets, sliced thinly
  • 1 small brown onion
  • 1 garlic clove
  • 2 tbsp. butter
  • 2 small carrots
  • 1 small zucchini
  • 50 g frozen peas
  • 50 g frozen corn
  • 8 sheets lasagne
  • 2 -3 large handfuls freshly grated cheese

Curry Sauce Ingredients

  • 400 g coconut milk
  • 1 tsp. curry powder (recipe linked above)
  • 1 tbsp. vegetable stock paste (recipe linked above)
  • Salt and pepper
  • 2 tbsp. plain flour

Instructions

Thermal Cooking Method

  1. Preheat oven to 160ºC.
  2. Chop onion and garlic 3 secs/speed 5. Add butter and cook 3 mins/steaming temp/speed 1.
  3. Roughly chop carrots and zucchini and then blitz 3 secs/speed 5.
  4. Insert butterfly attachment then add chicken, corn, and peas and cook 15 mins/steaming temp/speed 1/reverse.
  5. Tip this out and set aside. Drain any excess liquid and remove butterfly from your jug.
  6. To make the curry sauce place all these ingredients in your jug (no need to wash it) and cook 7 mins/90ºC/speed 4.
  7. Return the chicken mix to your jug and combine with sauce for 2 secs/speed 4/reverse. This will also shred your chicken apart slightly more.
  8. Layer this mix between the sheets of lasagne. Finish with cheese on top.
  9. Cook for 35 mins on 160ºC and then turn up to 200ºC for a further 10 mins to crunch up the top.
  10. Serve and enjoy.

Traditional Cooking Method

  1. Preheat oven to 160ºC.
  2. Finely dice onion and garlic and saute in frying pan over medium heat until onion is translucent.
  3. Finely dice carrots and zucchini and add to pan together with chicken, corn and peas and cook over medium heat until just cooked.
  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 these ingredients in your pan and cook over medium heat until fragrant and reduced slightly.
  6. Return the chicken mix to your 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. Finish with cheese on top.
  8. Cook for 35 mins on 160ºC and then turn up to 200ºC for a further 10 mins to crunch up the top.
  9. Serve and enjoy.
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