Tuesday, September 02, 2008

Curry Lasagna Recipe

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.

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. 

Serves 4


Anonymous said...


Anonymous said...

i never heard of curry sauce on lasagna. i'm interested to try it. thank you.

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