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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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