-
1
In a saucepan, heat the oil, and saute onion and peeled carrots for about 3 to 4 minutes.
-
2
Add 3 pinches of curry powder, stir.
-
3
Then add the broth cube diluted in 1 liter of water.
-
4
Cook for about 25 minutes.
-
5
Add the coconut milk and coriander. Cook for about 5 minutes over low heat.
-
6
Place the carrots in the blender, and gradually add the liquid (only 2/3 of it), mix for a long time. Add the rest of the liquid to desired consistency, salt if necessary.
-
7
Refrigerate.
-
8
Soften the gelatin in a bowl of cold water.
-
9
In a saucepan, bring the cream to a boil.
-
10
Remove from heat, add the syrup, and then the softened gelatin. Stir quickly to dissolve the gelatin.
-
11
Pour into individual glasses.
-
12
Let cool at room temperature, then refrigerate for at least 5 hours...
-
13
When the panna cotta is set, in a sauce pan, heat 2 tablespoons of mango chutney diluted with 2 tablespoons of water, add the raisins, and boil for about 3 to 4 minutes until the mixture thickens, pour over the panna cottas just to coat the top.
-
14
Preheat oven to 200 degrees Celsius.
-
15
Cut the chicken breasts into very small pieces, marinate them in the yogurt mixed with 1 tablespoon of tandoori spices for at least 2 hours. Prick the chicken pieces on a skewer. Bake at 200 C for about 10 minutes, turning over periodically (cooking time depends on the size of your skewers)
-
16
Peel the cucumber, remove the seeds, and coarsely chop. Pour into a bowl with cottage cheese, salt, pepper and chopped mint. Pour a teaspoon at the bottom of each glass before adding the skewer.
-
17
Mix the avocado, yogurt, lemon juice, salt, and pepper together until obtaining a very smooth mixture. Pour a little into each glass, and top with thin strips of red pepper, then add a second layer of yogurt and pepper before refrigerating.
