This is a quick and easy—not to mention healthy—dish that you can put together in about 15 minutes!
You can serve it as a dinner entrée or offer it as a snack for both adults and kids at your next party or playdate. The masalas aren’t too spicy or overwhelming, the tanginess of the tamarind brings new life to chicken, and the pomegranates lend color and a crunchy burst of flavor to your mouth!
The dipping sauce is what really lends depth of flavor to this dish. Lettuce wraps are quite popular in pan-Asian style restaurants, with hoisin sauce as the superstar of the sauce. Although you can certainly use that sauce as well with this recipe, we wanted to put a little desi spin on this popular dish!
Please note, any keema will work for this recipe, such as lamb, pork, and even soy keema. However, we recommend chicken because the other types of animal protein keema may almost be too rich for this dish. Chicken keema’s mild flavor serves as a receptive vehicle of taste for the tanginess of the sauce and the vibrancy of the pomegranate. We also recommend you use either bibb or butter lettuce that is sturdy, crisp, and far from wilting.
Ingredients
Directions
Heat a small saucepan over medium to high heat. Place all the ingredients in the pan and whisk to combine. Bring mixture to a boil; reduce the heat/flame to low and simmer for 10 to 11 minutes, whisking to thicken. Remove from heat; reserve 1 tablespoon for later use, transferring the remaining sauce to a bowl for serving.
Ingredients
Directions
Combine ground chicken with the spices in a bowl. Use your hands to mix thoroughly and break up the chicken, to ensure the spices are evenly incorporated.
Heat olive oil in a skillet over medium-high heat. Add spiced chicken and crumble it using a wooden spoon. Cook for 3 to 5 minutes.
Add the reserved 1 tablespoon tamarind sauce to the chicken; stir. Cook for another 3 to 5 minutes. Season with salt and pepper. Remove from heat and keep aside for assembly.
Pile a spoon full keema on top of lettuce and garnish with arils with a light drizzle of tamarind sauce on top. Alternatively, lay out the different components in separate plates and bowls allowing guests to assemble their own wrap.
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