Chicken Keema Lettuce Wraps with Tamarind Dipping Sauce


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 to 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!

Chicken Keema Lettuce Wraps with Tamarind Dipping Sauce tamarind (1)

Tamarind Dipping Sauce


  • 1/4 cup water
  • 2 Tablespoons + 2 teaspoons agave syrup
  • 1 ½ Tablespoons tamarind concentrate
  • 1/4 cup water
  • 1/4 teaspoon ground oregano
  • 1/8 teaspoon ground cinnamon


Heat a small sauce pan 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.

Chicken Keema

  • 1 pound ground chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon dried mint
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon ground cinnamon
  • 1 Tablespoon good quality cooking olive oil
  • salt and pepper to taste

Directions tamarindcook(1)

Combine ground chicken with the spices in a bowl. Using your hands, mix thoroughly, breaking up the chicken, to ensure the spices are evenly incorporated.

Heat olive oil in a skillet over medium-high heat. Add spiced chicken and further 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.

For Assembly

  • 2 small heads Bibb or butter lettuce, leaves only, washed and cleaned
  • Chicken keema
  • Fresh pomegranate arils for garniture
  • Tamarind dipping sauce

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.


(Visited 698 times, 1 visits today)

There are no comments

Add yours

This site uses Akismet to reduce spam. Learn how your comment data is processed.