Indian Chicken Lasagna

I have been a little MIA from the blog. My family came out for a week long visit, we had a couple different military balls to attend, and overall it’s been a busy time. The good news is that I have been cooking, and I have like three new recipes waiting to be shared. It was just a matter of having the time and energy to write them out. But I’m back in the swing of things!

So there’s no escaping the reaction the title of this recipe will get. Indian food mixed with Italian food? Uh… what?! The whole time I was making this dish, I kept asking myself if it was crazy. And it was crazy… crazy delicious.


It looks delicious, right?

I love Indian food. Tikka masala and vindaloo and pakora and curry and the rice and the naan… YUM. Unfortunately I have not found a good place here in Hawaii yet (hit me up if you have any leads) so when I am craving those bold, spicy Indian flavors, I have to make it myself.

The base of this recipe comes from having a lot of leftovers from my slow cooker coconut curry chicken. So yeah, the lasagna kind of requires making a recipe before the recipe, but you can always use the chicken (or beef, or lamb, or whatever) tikka masala from your weekend take-out leftovers. Another shortcut option would be to get a really good jarred curry or tikka masala sauce and throw it in the crock-pot with some chicken for a few hours.

**The only thing you have to keep consistent is that before going in the lasagna, the chicken (or whatever protein you choose) needs to be shredded and easy to spread**

  • 2 cups coconut curry chicken (or any leftover Indian chicken in sauce)
  • 12-16 lasagna noodle sheets (avoid the “no boil” noodles, use traditional)
  • 1 1/2 cups ricotta cheese
  • 2 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 tsp extra virgin olive oil
  • 1 1/2 cups shredded mozzarella
  • 1/4 cup shredded parmesan
  • fresh parsley for garnish
  1. Make sure the chicken in the sauce is properly shredded & will spread evenly. Boil the lasagna noodles according to package directions & let cool. (The “no boil” noodles need a lot of moisture to cook in the oven & can come out dry/uncooked, so use traditional lasagna sheets.)
  2. Preheat the oven to 375 degrees.
  3. In a bowl, stir together the ricotta, garlic powder, thyme, oregano, extra virgin olive oil with a pinch of salt & pepper.
  4. In a 9×13 baking dish, start by spreading 1/3 of the ricotta mixture thinly & evenly over the bottom. Top that with 3 of the lasagna noodles. (If yours come up short, use an extra to fill in the gap. Better to have too many than too little.)
  5. Continue the layers by adding, in this order: 1 cup of the coconut curry chicken, 1/2 cup of the mozzarella, noodles, the remaining ricotta mixture, noodles, the remaining coconut curry chicken, noodles & top it all off with the remaining mozzarella & the parmesan.
  6. Cover with foil & bake for 25 minutes. Remove the foil & finish for another 10-15 minutes until the cheese on top is golden brown. Top with fresh chopped parsley.

It looks like lasagna, it tastes like Indian cuisine. Maybe it’s wrong to call it lasagna? Maybe it’s more of a casserole? I’m not sure. This is a rare recipe that I threw together on a wild whim and ended up surprising myself. (Thank goodness I had the instinct to write down measurements as I went.)

Unlike most recipes I come up with, this isn’t one I urge people to get up and try right away. It’s more in the vein of an interesting use for your leftovers. Here’s the scenario I found myself in: It’s two days later, the curry chicken is sitting in the fridge and you just aren’t feeling it anymore. Oh hey, you have those lasagna noodles that have been hanging out in the pantry, why not? Boom, a whole new dish.

Again, the key here is some shredded, saucy chicken. If you need to stretch it a little more to hit 2 full cups, add a little tomato sauce. Really, that’s the only difference between this and normal lasagna… the meaty sauce. In theory, this could work with chicken in enchilada sauce, or sesame sauce, or buffalo sauce.


Ricotta mixture + {insert your chicken here}

The possibilities are endless, and it really gives new life to the leftovers and (added bonus) 1-2 servings of chicken becomes a meal for 4-6 people.

Part of me thinks maybe this recipe was a little too unrefined and improvised to share here, but when I tasted it, I couldn’t help myself. It was so fun and delicious and different that I had to put it out here. I don’t expect it to be my most popular dish, since it kind of requires the extra step in the beginning and I prefer making things easy-peasy-lemon-squeezy for you all… but hey. No harm in letting you decide for yourself if you are ready for Indian chicken lasagna.

Curry & Yogurt Marinated Chicken with Mint Dressing Two Ways

That title is a mouthful, but I suppose that’s appropriate when you have two dishes in one blog post.

I hope everyone has a nice start to spring so far. Our remodeling is still underway, but things are starting to feel like home. We also have our first visitors coming tonight… my awesome in-laws! They are coming for a week and besides taking a break from DIY projects to explore Oahu with them, we are going to Maui for the weekend. I’m excited to do some island hopping!

I’m not going to waste anytime with today’s recipe, because I still have a lot to do before company comes. This was supposed to be one thing, but I ended up with so much leftover marinade, it became two dishes: a salad and sliders. The heart of both is a curry & yogurt marinated chicken. It might sound a little off-putting at first, but give it one taste and you’ll understand why I had to reuse it. So here’s the recipe the chicken:

  • 2 chicken breasts, portioned according to dish*
  • 8oz plain Greek yogurt
  • 1 Tbsp curry powder
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp minced garlic
  • 1 tsp tumeric
  • 1 tsp cayenne
  • 1/2 tsp cinnamon
  • 1 lemon
  • salt & pepper
  1. In a bowl, whisk together the yogurt, curry powder, fresh ginger, garlic, tumeric, cayenne & cinnamon. Stir in the juice of 1 lemon and a dash of salt & pepper.
  2. Add the chicken to the marinade and toss to coat. Cover and refrigerate overnight.
  3. Cook the chicken on a grill or grill pan for about 8-12 minutes over medium high heat, turning once, until cooked through.


Remember: plain yogurt does not mean vanilla yogurt! I used three of these Chobani cups between the marinade and the dressing.

*The asterick! If you are making the salad dish, cut 2 chicken breasts into about 1″ cubes and grill them on a skewer (kebab style). If you are making the sliders, put 2 chicken breasts between two pieces of plastic wrap and pound it out until it’s of even thickness. Cut the chicken to the size your sandwiches will be, using the bread as a reference. Each recipe makes 2-3 servings.

Now for the dressing:

  • 5 oz plain Greek yogurt
  • 2 Tbsp fresh chopped mint
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1/2 lime
  • 1 Tbsp extra virgin olive oil
  • salt & pepper
  1. Stir together the yogurt, mint, garlic, cumin and the juice of 1/2 a lime. Whisk in the EVOO until smooth and add a dash of salt & pepper to taste. Keep refrigerated.


I love fresh mint… plenty left over for mojitos!

At this point, honestly, the chicken is so good you could eat it plain and be satisfied. I know, because I snacked on the extra pieces while taking the “glamour shots” until there was none left… and then I ate the salad from the pictures too.

Speaking of the salad! You have the chicken, grilled up and smelling oh-so-delicious, and you have the mint dressing, ready to take the edge off the spice. I plated them up next to a salad of mixed greens, arugula & spinach with thinly sliced shallots & cucumber.


Healthy never looked so good

I tossed the salad with a touch of olive oil to keep it from being too dry, but I wanted to keep the mint dressing over the chicken only. I’m not a fan of salads with a heavy dressing, because I feel like people tend to overdress and everything gets too soggy. Drizzling just a little over the chicken ensures the perfect bite every time of spicy meat, cool sauce and fresh greens.

The second incarnation of this marinade came about because I still had a lot of usable sauce left in the bowl. I cut up some more chicken, tossed it around and put it in the fridge for round two.

One of my signatures for weekend meals has become sliders, so naturally this recipe had to get the sandwich treatment. I toasted up some Hawaiian rolls, and piled on the chicken, a dollop of mint dressing, some more thinly sliced cucumbers and my FAVORITE: pickled red onions.


Oh, did I mention I made oven-baked fries with garlic powder, onion powder, curry powder & paprika?

The color of this chicken is beautiful. The smell and taste is unreal. I hope you try it with my salad or as my sliders, but I really just wanted the focus to be on the chicken. This is the kind of thing you can make a large batch on a weekend and do anything with. Beyond my ideas here, you could put this with rice, over whatever veggies you like, or in a wrap for lunch on the go. I’m already trying to come up with as many ways to use it as I can in my head, as an excuse to make more.

Remember to prep this a day ahead of time. You could shortcut it and let it marinade for a few hours, but trust me, doing it overnight makes a difference. The chicken will be juicier and more flavorful the longer it sits in that delicious sauce.


It’s meal prep gold, literally.

I have to get back to my endless to-do list around the house. Follow my Instagram (@ThePickyGourmet) to see some foodie adventures around Maui in a couple days! I’m sure I’ll get some great pics and some inspiration for my next recipe!

Recipe Redux: Coconut Curry Chicken

First off, I want to thank everyone who’s reads, follows and support this little blog of mine. I started this to stay motivated to keep cooking and try new recipes. The fact that I now have a rapidly growing social media following and all this amazing feedback from family, friends and strangers alike is un-be-lievable. It’s encouraging and humbling. I’m just so glad you like me, you really like me!

My last post was a milestone: my 50th post! Not bad, since I only started this project last January. Do you remember what my first post was? Well, if you don’t, I’ll give you a hint. It’s in the title. Coconut curry chicken.

I’m trying to start a little weekly ritual of making dinner for some of my girl friends who also had their significant others deploy recently. When I am cooking for other people, I feel like it’s not really the time for experiments. I like to do recipes that are tried and true, but after making them so many times, they tend to change and evolve a bit.

It’s been the better part of a year that I have been working on this blog. It’s not really a surprise that time and experience have improved my cooking, so I want to do some posts where I go back and revamp some of my older recipes, ones that you folks may have missed way back when.

I’m not saying the originals aren’t any good. In the case of the coconut curry chicken, I actually just added onto it, making it a little more complex.

For reference, here is my first blog recipe. I didn’t really talk much back in the old days, huh? I guess I’m getting less shy.

And here is the version 2.0!

Yields about 6 servings.

  • 2 Tbsp vegetable or canola oil
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1/2 yellow onion, sliced into thin wedges
  • 4 celery stalks, sliced
  • 4 carrots, peeled and sliced
  • 2 bell peppers, sliced into thin strips
  • 3 tsp garam masala*, divided
  • 2 tsp curry powder
  • 1 tsp cayenne
  • 13.5 oz coconut milk
  • 6 oz tomato paste
  • 6 boneless, skinless chicken thighs, cut into bite size pieces
  • salt & pepper to season
  1. Heat the oil over medium heat in a large saucepan. Add the shallot and garlic, stirring for about a minute until fragrant. Add onion, celery, carrot and peppers. Cook for 3-5 minutes, stirring occasionally, until slightly tender.
  2. Add 2 tsp garam masala, curry, cayenne and a dash of salt and pepper to the saucepan and stir for 1 minute until vegetables are well coated. Reduce the heat to low and stir in the coconut milk and tomato paste. Cover and simmer for 2 minutes.
  3. Put the chicken into a slow cooker, and season with remaining tsp of garam masala, and a dash of salt and pepper. Pour the sauce and veggies over the chicken, and cook on low for 4 hours. Serve over rice with an optional garnish of fresh parsley or cilantro.

*If you are having trouble finding garam masala at the store, you can make your own. I have used this recipe when I was in a pinch.

I love to break out my slow cooker when fall rolls in, even though it is still in the high 70’s where I live. I just can’t control my New England roots. No joke, October 1st I was loading all this into the cooker while sipping a hard apple cider, pretending the palm trees were changing colors.


Not the prettiest when it’s cooking, but it smells fantastic

For the record, this recipe does not have a strong coconut flavor. The coconut milk thickens the sauce in place of something like heavy cream and adds a subtle sweetness. Actually, if you took the chicken out of this dish, it would be vegan/vegetarian.

Again, there is nothing wrong with my first post. Consider that the express version. This new take definitely has more prep involved with all the extra vegetables. Try out whichever way works for you! I’m just a sucker for all the great produce still available here in California. I get so happy seeing all the colorful veggies sizzling together in the pan.


It’s the little things

I’m excited to revisit some more recipes with everyone! Time to get back to work, browse through my blog and see what else I can come up with. Hopefully I’ll be back soon with another recipe!

Coconut Curry Chicken

This is a simple and delicious approach to Indian food that’s not intimidating and doesn’t come with a long list of ingredients. This recipe can be on the spicy side, so feel free to omit the cayenne or cut back on curry for a milder dish. The sauce is prepared on the stovetop before being added to the slow cooker, so it’s easy to taste as you go and adjust it to your liking. My husband and I love spice and he was wild about this dish.

Yields about 6 servings.

  • 2 lbs (approx. 8 pieces) boneless skinless chicken thighs
  • 2 Tbsp vegetable or canola oil
  • 1 large white or yellow onion, chopped
  • 4 celery stalks, chopped
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 1 tsp cayenne
  • 13.5 oz coconut milk
  • 6 oz tomato paste
  • salt
  • pepper
  • green onions or fresh parsley (optional)
  1. Cut the chicken thighs into chunks and place them in a slow cooker. Season with salt and pepper.
  2. Heat the oil over medium heat in a large saucepan. Cook the onions and celery, stirring occasionally, for 3-5 minutes until onions become translucent.
  3. Add garam masala, curry, cayenne and a dash of salt and pepper to the saucepan and stir for 1 minute until vegetables are well coated. Reduce the heat to low and stir in the coconut milk and tomato paste.
  4. Once sauce is well blended, pour over the chicken and stir to coat completely. Cook on low for 4 hours. Serve chicken and sauce over white or jasmine rice. Sprinkle with chopped green onions or chopped parsley if you want.

The chicken and sauce hold up very well for leftovers. I’d suggest making rice fresh per serving instead of combining and refrigerating all together.

Happy cooking!

{follow me on twitter & instagram: @thepickygourmet}