Curry Mango Chicken Lettuce Cups with Herby Hummus Drizzle
Ingredients
Chicken filling
• 1 lb ground chicken
• 1 tbsp olive oil
• 1/2 small onion, finely diced
• 2 garlic cloves, minced
• 1 tsp curry powder (or garam masala)
• 2 tbsp Mazzah mango chutney
• Salt & pepper, to taste
Hummus drizzle
• 3 tbsp lemon garlic hummus
• 1–2 tbsp water (to thin)
• 1 tbsp chopped fresh herbs (cilantro, mint, or parsley)
• Juice of 1/4 lemon (optional)
• Salt, to taste
To serve
• Butter lettuce or little gem leaves
•Extra mango chutney
• Fresh herbs, chili flakes, or sliced chili (optional garnish)
Directions
Step 1
Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until soft. Add ground chicken, breaking it up with a spatula, and cook until no longer pink. Stir in curry powder and mango chutney. Season to taste and cook until saucy and slightly sticky.
Step 2
In a small bowl, whisk hummus with water until pourable. Stir in herbs, lemon juice (if using), and a pinch of salt. Adjust consistency as needed.
Step 3
Use a muffin tin to shape the lettuce into “cups” (pro tip!). Spoon in the curried chicken, drizzle with hummus sauce, and top with crispy shallots and extra chutney.
Step 4
Serve immediately and enjoy while everything is warm and crisp.
