Festive Indian Appetizers in a Glass

On dine chez NanouReviews(1)
Rachael D.: "This was such a beautiful looking recipe and it h…" Read More

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.


  • 1 tablespoon olive oil
  • 1 bunch carrots
  • 1 onion (chopped in small pieces)
  • 1 chicken stock cube
  • 200 milliliters 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)
  • 30 grams raisins
  • 2 tablespoons mango chutney
  • 3 chicken breasts
  • 1 yogurt
  • tandoori powder
  • 1 cucumber
  • 100 grams 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.
Discover more recipes from On dine chez Nanou

NutritionView more



Calories550Calories from Fat270
Total Fat30g46%
Saturated Fat16g80%
Trans Fat
Calories from Fat270
Total Carbohydrate46g15%
Dietary Fiber11g44%
Vitamin A
Vitamin C

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


Yummly User
Rachael D. 7 Jul 2015
This was such a beautiful looking recipe and it had the taste of true Indian food. I will use this recipe for a nice refresher from our day to day before dinner snacks.