Tandoori Chicken Mince Lettuce Cups
Prep:  10 mins
Cook:  15 mins
Serves:  4
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Recipe by: Passage to India
Credit: Whisk Media Group
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Tandoori Chicken Mince Lettuce Cups
Ingredients:
Method:
  1. Heat oil in a large, non-stick frying pan over medium heat. Add onion, capsicum and carrot and cook, stirring for 3 minutes until slightly softened.
  2. Add chicken mince and break up with a spoon. Cook about 5 minutes until the mince starts to change colour.
  3. Stir in Tandoori Paste and cook for 1 minute.
  4. Add ½ cup water and simmer for 6-8 minutes, stirring occasionally, until the mince is cooked through and the vegetables still have a little bite.
  5. Spoon into baby cos lettuce leaves. Serve with Raita and mango chutney.
Tips & Hints:
  • To make your own raita, grate cucumber and mix with salt. Stand for 5 minutes and squeeze out excess liquid and add to a mixing bowl. Add yoghurt, mint, cumin and lemon juice; and mix well. Spoon into a serving bowl and sprinkle the top with cayenne pepper and garnish with mint
Passage to India Tandoori Curry Paste
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