Spicy and so good!! This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four fork recipes” by Tanya Steel and the editors of Epicurious. I used iceberg lettuce. The cookbook suggests using butterhead varieties such as Boston or Bibb as they are more pliable and lend a more tender bite, but I was looking for some crunch.
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne
3 tablespoons vegetable oil
1/2 large yellow onion, cut into medium dice
1 large fresh jalapeno chile, seeded and minced
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and coarsely grated
1 pound ground chicken
1 teaspoon salt
2 tablespoons ketchup
1/2 cup plus 1 tablespoon chopped fresh cilantro leaves
2 romaine hearts, leaves separated
1. In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.
2. In a large saute pan over moderate heat, heat the oil until hot but not smoking. Add the onion and saute, stirring occasionally, until translucent, about 3 minutes. Add the jalapeno, garlic, and ginger and saute, stirring occasionally, 2 minutes.
3. Add the chicken and saute, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in the spice mixture, along with the salt and ketchup, and saute 1 minute.
4. Stir in 1/4 cup water, and saute, stirring occasionally, until the chicken is cooked through, about 6 minutes. Stir in 1 tablespoon cilantro, then transfer to a medium bowl.
5. Serve the chicken alongside the lettuce leaves and the remaining 1/2 cup chopped cilantro. To eat, pile chicken onto a lettuce leaf and top with cilantro.
Yield: Makes 4 servings