This is one of those really easy and really tasty recipes to have around. You can easily eat this for a good lunch or if you’re travelling it works to have the salad and the leaves separate and bring them together when you’re ready to eat. I make this for T when he has a market day. It’s really filling, delicious and easy to prepare upfront.
Chicken curry lettuce wraps
Cook time
Total time
In the original recipe very young goatcheese was used to make it creamier. I left it out since it is not whole30 compliant but I didn't miss it at all. You can add if you want!
Author: Rens Kroes
Recipe type: Salad
Ingredients
- 300 gr chicken filet
- 1 tsp curry powder
- 1 tlsp turmeric (or kurkuma)
- 1 tsp garlic powder
- 1 tsp laos powder
- 1tbsp extra virgin olive oil
- ½ onion
- 150 gr mushrooms
- 150 gr cherry tomatoes
- 7 gr fresh coriander
- coconut oil
- 2 avocado's
- 2 cloves of garlic
- seasalt and black pepper
- about 8 firm lettuce leaves (I like to use Little gem)
- 10 small gherkins for garnisch
Instructions
- Clean the chicken and cut into large chunks. You'll break them up into smaller parts later.
- Make a marinade by adding all the powders and the olive oil together in a bowl. Add the chicken and stir well until all pieces are covered with the mixture. Set aside and leave to marinade.
- In the meantime chop the onion and the mushrooms in pieces and the tomatoes in quarters. Chop the coriander as well.
- Bake the chicken and the mushrooms in the coconut oil and cut the chicken into smaller bits afterwards
- Put the avocado in a bowl and mash them into a coarse puree. Add the onion and press the garlic on top.
- Add the rest of the ingredients and mix it all well together. Add salt and pepper to taste.
- For serving scoop the salad into the salad leaves and garnish with the gherkins.
The post Recipe: Chicken curry lettuce wraps appeared first on Scribbles and Notes.