We love a spicy Indian curry every now and then (actually more often than that) and we also love Asian food. So we decided to do a spin on both these cuisines and made a Curry Chicken Lettuce Wrap. Remember we told you- we are on a low carb diet, so that forces us to think of newer ways to eat our favorite foods!
Lettuce wraps are so very easy to put together with an almost endless array of ingredient variations. You could use the fillings that you use in your burritos, tortillas, pita or even spring rolls- I can imagine making this with cauliflower, soy granules, paneer, tofu etc. You just need to let your imagination and taste buds be your guide.
We made such a light, flavorful, healthy & delicious meal of it. Yes- we eat appetizers as meals. That’s how we roll! 😉 Comfort food at it’s best and even better with an easy and quick mint raita!
Now who wants the crunch of lettuce with a curry chicken filling this Fiesta Friday?
Here is how we made it:
- 8-10 leaves of Boston lettuce (iceberg or romaine lettuce works well too)
- 12 oz (around 340 grams or 1 1/2 cup) ground chicken
- 1 tablespoon coconut oil or olive oil
- 2 teaspoons garam masala powder
- 1 small onion, finely chopped
- 1 ½ teaspoon minced ginger
- 3-4 garlic cloves, minced
- 2 medium tomatoes, puréed
- 1 green chilli, finely chopped
- a dash of turmeric powder
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- Salt to taste (start with about a quarter teaspoon)
- a handful chopped coriander leaves
- a dash of ground cardamom
- In a heavy bottom pan, heat the oil on medium heat.
- Add in 1 teaspoon garam masala. Sauté for about 30-40 seconds.
- Next add in the onion and ginger. Allow this to cook for about 2-3 until the onions start to cook, stirring occasionally.
- Then add in the garlic and tomatoes.
- Next add in the green chili, turmeric, red chili powder, coriander powder and cumin powder and stir well.
- Add in the ground chicken immediately. And mix well breaking the chicken as it cooks.
- Add a few splashes of water if it seems too dry. Remember the idea is to keep it relatively dry- we don’t want an overflowing gravy.
- Allow the chicken to cook on medium heat for about 10-12 minutes until the chicken looks cooked.
- Next add in the remaining 1 teaspoon garam masala powder and mix well.
- Turn the heat off and add in the fresh coriander leaves and ground cardamom.
- Serve the chicken on a bed of lettuce leaves along with mint yoghurt and enjoy!
If you don’t have any of the ground spices mentioned above, you may use 2-3 teaspoons of curry powder in place of all the ground spices.