Curried Chicken Lettuce Wrap
I came up with this recipe to enter into the “Free style lettuce wrap competition” sponsored by the restaurant chain, P.F. Chang’s. The chicken lettuce wrap they serve at the restaurant is one of the most requested items on their menu. My good friend Rachel sent me the contest link and I decided to send in my version of their famous appetizer with an Indian twist. Even though my entry didn’t get selected, I have made it many times since.
Bibb lettuce is the preferred choice here, but you can definitely use Iceberg also. Personally, I go for chicken thigh since dark meat packs lot of flavor, but if you are a fan of white meat, you can use chicken breast too.
This dish could be eaten as an appetizer spooned over lettuce leaves or as a main dish with rice.
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
- 1 lb Boneless skinless chicken thigh
- 2 tbs. yogurt
- 0.5 tsp. cayenne pepper
- 1 tsp. coriander powder
- 0.25 tsp. turmeric powder
- 1 tsp. black pepper powder
- 1 tbs. onion powder
- 1 tsp. salt
- 1 tbs. garlic, chopped
- 1 tsp. ginger, chopped
- 1 tbs. jalapeno pepper, chopped
- 0.5 tsp. sugar
Cut the chicken thighs into 2 inch pieces, spread them on a plate in single layer and freeze until the sides begin to harden, about 20 minutes. Put the partially frozen chicken in food processor and pulse until coarsely chopped, 5 to 6 pulses. Do not over process. Finished pieces should be about half an inch in size. Mix all the ingredients listed on the left and the processed chicken in a bowl and marinate for at least 15 minutes.
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1.5 cup shiitake mushroom, chopped (If you cannot find shiitake, feel free to use any widely available mushroom)
- 0.5 tsp. salt
While the chicken is marinating, heat 2 tablespoons of oil in a 12- inch nonstick skillet over high heat. Add the vegetables and half tsp. salt and sauté until carrot is cooked through and onion is translucent. Transfer the vegetables to a bowl and keep it aside.
In the now empty skillet, add another 2 tablespoons of oil. Once the oil starts shimmering, add the marinated chicken and cook over high heat until all the water evaporates and chicken pieces turn light brown. There is no need to add additional water since the chicken releases enough of its own juices.
- 4 tbs. finely chopped cilantro
- 2 tsp. lemon juice
- 1 head of lettuce. Leaves separated and washed.
Transfer the chicken to the bowl along with sautéed vegetables. Add chopped cilantro and lemon juice and toss to combine.
Spoon chicken into lettuce leaves and serve. If you wish to make this as an entree, serve it with rice.
