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.
4 chicken breasts, 1 onion, 2 garlic cloves, Fresh coriander, 2 tbsp. clarified butter or other Paleo cooking fat, 2 garlic cloves
Once the onions are soft, add the carrots and curry powder, combine everything well together, and cook for about 2 minutes.
3 carrots, 2 tbsp. curry powder
Add the chicken stock and season to taste. Cover the skillet and let simmer for about 20 minutes.
2 cups of chicken stock, Sea salt and freshly ground black pepper to taste
While the chicken cooks heat up the coconut oil in a small pot over medium heat. Cook the garlic until brown, then add the mango, the lime, and the honey (optional), and cook for 10 minutes.
1 large mango, Juice from 1 lime, 1 tbsp. raw honey, 2 tbsp. coconut oil
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.
15 Romaine lettuce leaves