Curry Lasagna Recipe

INGREDIENTS:

12 pcs Lasagna Noodles

1 tbsp Olive Oil

1/4 kg Ground Chicken Breast

1 pouch McCormick Curry Powder, 
dissolved in 1/2 cup water

1 liter President Whipping Cream

1 Carrot, julienned

2 stalks Celery, chopped

1/2 tsp Paprika

A handful Curry Leaves

Salt & Pepper

1 Green Chili

Puree in a blender with a little water:

3 Shallots

2 cloves Garlic

Half a thumb Ginger

Splash olive oil in a pan. Fry the curry leaves till fragrant.

Add the celery, carrots and green chilli. Fry for a minute.

Pour the garlic, onion, ginger puree. Simmer for 3 minutes.

Mix the ground chicken breast and season with paprika, salt & pepper. 

Pour in the McCormick curry mix. Simmer for 5 minutes.

Add the whipping cream and let simmer again for 2 minutes.

TO SERVE:

If you're using wavy lasagna, trim off the wavy part on one side 
so you can get it to stand on a plate once rolled. 

Pour curry sauce on a cooked lasagna. Roll it. 
Do the same with the remaining lasagna noodles. 
Arrange rolled lasagna upright on a plate. 
Pour some sauce over the rolled lasagna and around the plate. 
Garnish. 

Serves 4