Indo-Chinese Lettuce Wraps

• 1/2 large yellow onion (diced)
• 3 cloves garlic (minced)
• 1 inch ginger (grated)
• 2 finger hot chilies (chopped)
• 1 16oz package ground chicken
• 1 teaspoon salt
• 2 tablespoons ketchup
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 2 teaspoons coriander powder
• 1 teaspoon cayenne pepper
• 1/4 cup water
• handful cilantro (chopped)
• 1 head of iceberg lettuce or one bunch romaine lettuce

1. Start by prepping onions, garlic, ginger, and chilies. Set aside. In a small bowl, combine all of the spices: garam masala, cumin, coriander powder, and red chilie powder. Over medium heat, fry onions in about 2-3 tablespoons of canola or vegetable oil. Cook until onions turn translucent. Then add ginger, garlic, and chilies, and fry for another 1-2 minutes. Add the ground chicken and stir gently, allowing to cook slightly before breaking up with your spatula. Season with 1 teaspoon salt, spice combination, and 2 tablespoons ketchup. Mix vigorously, continuing to break down the meat. Add about 1/4 cup of water, or more, to help with the process. Once meat is cooked and evenly broken down, add chopped cilantro.
2. Take iceberg lettuce or hearts of romaine, and tear into cup-sized pieces. Pile 1-2 tablespoons of spiced chicken on top and garnish with fresh cilantro. Serve and Enjoy!

yellow onion, garlic, ginger, chilies, ground chicken, salt, ketchup, ground cumin, garam masala, coriander powder, cayenne pepper, water, handful cilantro, romaine lettuce

Taken from www.epicurious.com/recipes/member/views/indo-chinese-lettuce-wraps-50087170 (may not work)