Summary

Ingredients

• 2 carrot (s)
• 2 onion (s), red
• 3 clove (s) garlic
• 1 piece (s) ginger, the size a thumb
• 1 chilli pepper (s), red
• 3 teaspoons cumin
• 2 teaspoons coriander
• 3 tablespoon vegetable oil
• 1 teaspoon turmeric, ground
• 300 ml coconut milk
• ml 1,400 poultry stock
• 500 g lentils, yellow
• 2 tablespoon fish sauce, Thai
• 6 tablespoon lime juice

For the skewers:

• 4 chicken breasts, skin and bone
• olive oil
• sea-salt
• sugar
• Black pepper from the mill

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Instructions

1. The amount is calculated for 30 finger food servings.
2. Peel the carrots and grate finely on a grater. Peel the onions, the cloves of garlic and the ginger and dice them very finely. Core the chilli and cut into very fine strips.
3. Roast the cumin and coriander in a dry pan and then finely mortar. Heat the vegetable oil in a saucepan and briefly toast the turmeric in it. Add the carrots, onions, garlic, ginger and chilli and sauté for 5 minutes, stirring constantly.
4. Add the ground spices and pour in coconut milk and poultry stock. Bring everything to the boil and add the lentils. Cook over medium heat for about 20 minutes, until the lentils are soft but still firm to the bite.
5. The lentil puree can be prepared.
6. Cut the chicken breasts into narrow strips and skewer them on wooden skewers. Season with salt and sugar. Fry in a little olive oil in a pan.
7. Pour the lentil puree into small containers and put on the skewer.