Chicken Curry Rolls with Mango Chutney

via paleoleap.com

Ingredients

• 4 chicken breasts, cut in small cubes;
• 1 onion, minced;
• 3 carrots, shredded;
• 2 garlic cloves, minced;
• Several intact leaves of Romaine lettuce;
• 2 tbsp. curry powder;
• 2 cups of chicken stock (or bone broth);
• Fresh coriander;
• 2 tbsp. clarified butter or other Paleo cooking fat;
• Sea salt and freshly ground black pepper to taste;

Mango Chutney

Yields 1 1/2 cups

Ingredients

• 2 garlic cloves, minced;
• 1 large mango, cut in small slices;
• 2 tbsp. coconut oil;
• Juice from 1 lime;
• 1 tbsp. raw honey; (optional)

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  Preparation

  1. Cook the chicken until brown in a skillet over medium-high heat using the Paleo cooking fat. Also add the onions and garlic around the same time, and cook until the onions are soft.
  2. Once the onions are soft, add the carrots and curry powder, combine everything well together, and cook for about 2 minutes.
  3. Add the chicken stock and season to taste. Cover the skillet and let simmer for about 20 minutes.
  4. While the chicken cooks, heat up the coconut oil in a small pot over a medium heat. Cook the garlic until brown, then add the mango, the lime and the honey (optional), and cook for 10 minutes.
  5. Once everything is done, place the meat on a leaf of lettuce, add some mango chutney, roll, and serve. Garnish with fresh cilantro if you like.