Squeeze the tomato puree into a bowl and sprinkle in the garam masala and turmeric. Add the garlic and lemon juice and mix the whole lot together until it forms a paste. Plonk the chicken strips into the mix and stir to coast as much of the meat as possible.
Melt the coconut oil in a large frying pan over a medium to high heat. Add the onion and stir-fry for 2 minutes. Chuck in the marinated chicken and toss together with the onion.
Pour in about 2 tablespoons of water, and reduce the heat a little so that the chicken is gently simmering away. Cook the chicken like this for about 8 minutes, or until you are sure it is cooked through, with no raw pink bits left.
While the chicken is cooking, slice open the baguette and spread the mango chutney all over. When the chicken is cooked, scoop it into the baguette, top with the shredded lettuce and scatter over a load of coriander.
Grab a napkin as I'm pretty sure this is going to get messy.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 63 (62%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 11.2mg||0 %|
|Potassium 192.2mg||5 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10.1g|
|Protein 1.4g||2 %|
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Calories per serving: 102
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