Festive Indian Appetizers in a Glass

On dine chez Nanou
Reviews(1)
4

Festive Indian Appetizers in a Glass

On dine chez Nanou
Reviews(1)
4
24
550
60

Description

Appetizers with a flair for the dramatic. Experience India up close and personal. This recipe delivers a hot mouthful with every bite. Featuring chicken, cheese, yogurt, and curry, this appetizer will create new sensations for everyone to enjoy.

Ingredients

1 tablespoon olive oil
1 bunch carrots
1 onions (chopped in small pieces)
1 chicken stock cubes
200 milliliters coconut milk
curry
25 cilantro leaves (twenty plus 4/5 for decoration)
2 sheets gelatin
cream (40 cl. liquid)
2 tablespoons curry paste (good, not too strong)
30 grams raisins
2 tablespoons mango chutney
3 chicken breasts
1 yoghurt
tandoori spices
1 cucumber
100 grams cottage cheese
mint
1 avocado
1 yoghurt (stirred)
1 red pepper (baked to remove its skin)
1/2 lemon juice
salt
ground black pepper

Directions

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.
7Refrigerate.
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.
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NutritionView more

550Calories
Sodium31%DV740mg
Fat46%DV30g
Protein57%DV29g
Carbs15%DV46g
Fiber44%DV11g

PER SERVING *

Calories550Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat16g80%
Trans Fat
Cholesterol75mg25%
Sodium740mg31%
Potassium1530mg44%
Protein29g57%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate46g15%
Dietary Fiber11g44%
Sugars29g58%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.