Festive Indian Appetizers In A Glass

• 1 tablespoon olive oil
• 1 bunch carrots
• 1 onion chopped in small pieces
• 1 chicken stock cube
• 7/8 cup coconut milk
• curry
• 25 coriander leaves twenty plus 4/5 for decoration
• 2 sheets gelatin
• cream 40 cl. liquid
• 2 tablespoons curry paste good, not too strong
• 4 1/4 tablespoons raisins
• 2 tablespoons mango chutney
• 3 chicken breasts
• 1 yogurt
• tandoori powder
• 1 cucumber
• 7 5/8 tablespoons cottage cheese
• mint
• 1 avocado
• 1 yogurt stirred
• 1 red pepper baked to remove its skin
• 1/2 lemon juice
• salt
• ground black pepper

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.

olive oil, carrots, onion, chicken, coconut milk, curry, coriander, gelatin, cream, curry, raisins, mango, chicken breasts, yogurt, tandoori powder, cucumber, cottage cheese, mint, avocado, red pepper, lemon juice, salt, ground black pepper

Taken from www.yummly.com/recipe/Festive-Indian-Appetizers-in-a-Glass-782315 (may not work)