Creamy Chicken Curry Lasagne

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Celebrate this year’s National Curry Week with something surprising, spicy and seriously tasty. Made with a dash of deliciously creamy Elmlea Double, this chicken curry lasagne proves that you don’t have to cook inside the box to come up with something yummy. Introduce India to Italy and make your curry night extra special!


  1. Crush your ginger and garlic to a paste. In a large bowl, mix your chicken with the remaining ingredients. Marinade 1 hour. Set aside. Heat your oil over medium-high heat in a large, non-stick saute. Add your onion and a pinch of salt and cook until lightly golden.
  2. Turn the heat down slightly and add the remaining ginger/garlic paste. Stir through the oil and cook until fragrant - 20 seconds or so. Chuck in the ground spices, stir through the onions then add 2 tbsp water to arrest the cooking of everything. Add the tomato puree and cook until the raw flavour has gone and the fat separates- 30 seconds. Turn the heat up and add the chicken. Fry until it has turned white and is colouring in places, then add the tomato passata, season with salt and bring to a simmer. Lower the heat and cook for 10 minutes or so.
  3. Add the Elmlea Double, honey, coriander, lemon and check for seasoning. Remove from the heat. Lay a little of the sauce in the bottom of a baking dish, then lay two layers of lasagna on top. Top with more sauce and a third of your mozzarella. Repeat until you have 3 layers of pasta. Top with more sauce and remaining mozzarella. Cover with foil and bake for 40 minutes at 180°C, then remove the cover for 15 further minutes. Stand for 15 minutes then serve!
  4. Enjoy!