Kodi Kura Chicken Lasagna – Layers of chicken curry and creamy cheese.

Layers of spicy Telugu-style chicken curry, creamy béchamel, and melty cheese in a lasagna that speaks fluent fusion.

🪔 The Story Behind the Dish

I firmly believe every immigrant kitchen is secretly a mad scientist's lab — especially when there’s leftover curry, a block of cheese, and a package of pasta sheets involved.

This dish was born one chaotic weeknight when dinner needed to be fast, comforting, and appealing to three wildly different palates — my spice-loving husband, my picky toddler, and my middle-schooler who has suddenly decided everything “needs more sauce.” I had a pot of Kodi Kura (our favorite South Indian chicken curry), some wilting lasagna noodles in the pantry, and a rebellious craving to not eat rice for once. That’s when this fusion masterpiece happened.

Imagine the bold, peppery punch of chicken cooked with turmeric, red chili, curry leaves, and tomatoes… wrapped in layers of gooey cheese and tender pasta. The béchamel sauce mellows the heat just enough to keep everyone at the table (even the toddler), while the chicken masala keeps it from becoming just another baked pasta dish. It’s deeply South Indian. It’s unapologetically fusion. And somehow, it tastes like both home and adventure.

We’ve now made this Kodi Kura Lasagna a staple for Sunday nights and potlucks — it never fails to spark conversation. My mother-in-law was suspicious at first (“Lasagna with curry? Are you sure?”), but after her second helping, she started suggesting other curries to try next. I consider that a cultural victory.

This dish is about letting go of the rules and finding joy in food that crosses borders and generations. It’s messy. It’s cheesy. It’s spicy. And it’s everything I love about being part of two worlds — one lasagna layer at a time.

🍗 Ingredients

For the Kodi Kura (Chicken Curry Layer):

• 2 tbsp oil or ghee

• 1 large onion, finely chopped

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit (can omit to reduce spice level)

• 1 lb (450g) boneless chicken, chopped

• 1 tsp turmeric

• 1 ½ tsp red chili powder (adjust to heat)

• 1 tsp garam masala or Andhra-style chicken masala

• ½ tsp cumin powder

• 1 tsp coriander powder

• ½ cup chopped tomatoes

• Salt to taste

• Fresh curry leaves (optional but recommended)

• Fresh cilantro, chopped

For the Cream Layer:

• 2 tbsp butter

• 2 tbsp flour

• 1 ½ cups milk

• Salt & pepper

• Pinch of nutmeg (optional)

• ½ cup grated mozzarella or cheddar (plus extra for topping)

Additional:

• 6–9 lasagna noodles (boiled or oven-ready)

• Ghee or oil for greasing the pan

• Chopped cilantro or basil for garnish

👩🏽‍🍳 Instructions

Step 1: Make the Kodi Kura
Heat oil/ghee in a pan. Add onions and sauté until golden. Stir in ginger-garlic paste and green chilies. Add chicken and spices. Cook until browned, then add tomatoes. Cover and simmer until thick, fragrant, and slightly dry. Garnish with curry leaves and cilantro. Set aside.

Step 2: Prepare the Cream Layer
Melt butter in a saucepan, whisk in flour to make a roux. Gradually add milk, stirring to avoid lumps. Add salt, pepper, and nutmeg. Let it thicken slightly, then stir in the cheese. It should be pourable but rich.

Step 3: Layer It Up
Preheat oven to 375°F (190°C). In a greased baking dish, layer noodles, kodi kura, cream sauce, and repeat. Finish with noodles and a generous sprinkle of cheese on top.

Step 4: Bake & Serve
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly. Let it rest before slicing.

🍴 Serving Suggestions

• A side of cucumber raita or mint chutney dip balances the spice.

• Add a small salad with lime dressing for freshness.

• Pairs beautifully with sweet lime soda or Masala Maple Iced Coffee for a complete fusion meal.

👶🏽 Family Notes

My 7-year-old says it tastes like “pizza curry pasta,” which I’m taking as high praise. The toddler mostly just enjoys squishing the layers between her fingers. Win-win.