1In a saucepan, heat the oil, and saute onion and peeled carrots for about 3 to 4 minutes.
2Add 3 pinches of curry powder, stir.
3Then add the broth cube diluted in 1 liter of water.
4Cook for about 25 minutes.
5Add the coconut milk and coriander. Cook for about 5 minutes over low heat.
6Place 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.
8Soften the gelatin in a bowl of cold water.
9In a saucepan, bring the cream to a boil.
10Remove from heat, add the syrup, and then the softened gelatin. Stir quickly to dissolve the gelatin.
11Pour into individual glasses.
12Let cool at room temperature, then refrigerate for at least 5 hours...
13When 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.
14Preheat oven to 200 degrees Celsius.
15Cut 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)
16Peel 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.
17Mix 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.