From what I understand, traditionally Korma is a method of cooking that consists of braising meat or vegetables in yogurt, liquid and spices to produce and nice glaze on the meat. Think of this as a quick weeknight version. Lettuce wraps is one of our go-tos when we are watching carbs in our diet. Basically anything we would put in a tortilla, pita, over rice etc. goes in a lettuce cup. I used romaine in these but butter or bibb lettuce works as well. If you are not watching your carb intake a pocketless pita would be equally delicious. I used my trusty Cuisinart Smart Stick 2 Speed Hand Blender, Brushed Stainless Steel
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Chicken Korma Lettuce Wraps
Ingredients
- 1/4 red onion chopped
- 1 1 inch piece fresh ginger peeled
- 1 clove garlic
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 2 tablespoons vegetable oil
- 1/4 red onion sliced
- 1.5 pounds ground chicken
- 1/4 cup plain yogurt
- 1/4 cup frozen peas
- 1/4 cup cilantro chopped
- 2 hearts romaine stemmed and leaves separated
- salt
- hot sauce for serving, optional
Instructions
- In a food processor or a blender combine the chopped onion, ginger, garlic, coriander, cumin, 1/2 teaspoon of salt and 1/2 cup of water, blend until smooth. Reserve this mixture.
- Heat the oil in a large skillet and add the sliced onion, saute for 2 to 3 minutes, add the ground chicken breaking it up with a wooden spoon cook stirring occasionally for about 5 to 7 minutes until it is browned. Add the reserved spice liquid, saute this until it is almost dry, about 4 to 6 more minutes.
- Add the yogurt, peas, and cilantro and saute for another minute or two until the peas are just warmed though. Transfer the mixture to a large serving bowl and serve with the lettuce wraps. You can add hot sauce, more cilantro, and extra yogurt if you want, or just eat it as is. Easy, healthy and delicious!
