This one was a banger. 😍
Add all the spices (apart from half spoonful of the Kashmiri flakes) and yogurt to chicken ideally overnight or marinade for as long as possible (ideally about 4 hours)
Sauté a onion and add the garlic and add 1/2 teaspoon chilli flakes
Peel then Chop and dice a sweet potato and cook in a pan for 15 mins on a moderate heat with 350 ml chicken stock.
Then add to a blender (or hand blend) and add 125 ml passata
Pan fry the chicken – add 1 spray of oil or a knob butter
Try not to move the chicken allow it to cook within the sauce in a moderate heated frying pan.
Cook to lightly browned
and then add the blended sauce
and add the red pepper cook through and then cut/ tear chicken in the pan to smaller pieces. Cook until pepper is softening- a further 5 mins.
In a pan then add the milk, cornflour and 50 g cheese and stir until thickened on a mod:high heat. (5 min)
Add half the meat and sauce to a oven dish cover with lasagna sheets cover with rest of chicken and then cover with the thickened white sauce and sprinkle with remaining cheese.
Cook in oven for thirty mins at a moderate heat 180 degrees