Indo-Chinese Lettuce Wraps

Spicy and so good!!  This recipe is taken from "The Epicurious Cookbook - More than 250 of our best-loved four fork recipes" by Tanya Steel and the editors of Epicurious.  I used iceberg lettuce.  The cookbook suggests using butterhead varieties such as Boston or Bibb as they are more pliable and lend a more tender bite, but I was looking for some crunch. 

2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne
3 tablespoons vegetable oil
1/2 large yellow onion, cut into medium dice
1 large fresh jalapeno chile, seeded and minced
3 garlic cloves, minced
1 (1-inch) piece fresh ginger, peeled and coarsely grated
1 pound ground chicken
1 teaspoon salt
2 tablespoons ketchup
1/2 cup plus 1 tablespoon chopped fresh cilantro leaves
2 romaine hearts, leaves separated

1. In a small bowl, whisk together the garam masala, cumin, coriander, and cayenne.
2.  In a large saute pan over moderate heat, heat the oil until hot but not smoking.  Add the onion and saute, stirring occasionally, until translucent, about 3 minutes.  Add the jalapeno, garlic, and ginger and saute, stirring occasionally, 2 minutes.
3.  Add the chicken and saute, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes.  Stir in the spice mixture, along with the salt and ketchup, and saute 1 minute.
4.  Stir in 1/4 cup water, and saute, stirring occasionally, until the chicken is cooked through, about 6 minutes.  Stir in 1 tablespoon cilantro, then transfer to a medium bowl.
5.  Serve the chicken alongside the lettuce leaves and the remaining 1/2 cup chopped cilantro.  To eat, pile chicken onto a lettuce leaf and top with cilantro. 
Yield: Makes 4 servings