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Chicken-Carrot Kade Paan

Ingredients

• 3 tablespoons coconut oil
• .50 teaspoon brown mustard seeds
• 1 cup shredded carrots
• 1 cup thinly sliced leek (white and light green parts only
• 1 (9-inch-long) curry sprig
• 2 tablespoons Madras curry powder
• 2 medium garlic cloves, finely chopped
• 1 teaspoon crushed red pepper
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• .50 teaspoon finely chopped peeled fresh ginger
• 8 ounces ground chicken (white and dark meat)
• 1 tablespoon soy sauce
• 18 frozen yeast rolls (such as Rhodes Yeast Dinner Rolls), thawed
• 1 large egg yolk
• 2 tablespoons water
• Tomato-chile sauce (such as Maggi Hot & Sweet), for serving

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