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🍽️ Chicken and Shrimp Fondue with Coconut Dip

1448 kcal · 30 min · 4 servings

Ingredients

• 700 g chicken breast fillet
• 1 avocado
• lemons
• 1 bunch watercress
• 4 small red chili peppers (de-seeded, finely chopped)
• 2 tbsp oil
• 500 ml coconut milk
• 2.5 l chicken broth
• 500 g shrimp (peeled and cooked)
• 1 onion (finely diced)
• 4 tbsp almond kernels (finely chopped)
• 3 tbsp curry powder
• 1 tsp flour
• 125 ml chicken broth
• salt
• pepper (from the mill)
• 3 spring onions (cleaned and cut diagonally into thin rings)
• 2 tbsp oil
• 0.5 pineapple (peeled, diced)
• salt
• pepper (from the mill)
• Tabasco

Instructions

1. 1. Rinse the chicken breast fillet under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Cut the chicken meat into bite-sized cubes.
4. 4. Halve the avocado lengthwise and remove the pit.
5. 5. Peel the avocado and cut the flesh into thin strips.
6. 6. Drizzle the avocado strips with lemon juice immediately to prevent browning.
7. 7. Wash the watercress thoroughly.
8. 8. Shake the watercress dry.
9. 9. Preheat the oil in a pot over medium heat.
10. 10. Add the chopped chili peppers to the hot oil.
11. 11. Sauté the chili peppers briefly until fragrant.
12. 12. Pour the coconut milk into the pot.
13. 13. Add the broth.
14. 14. Heat the liquid until it is hot.
15. 15. Pour the hot broth into the fondue pot.
16. 16. Place the fondue pot on the warmer.
17. 17. Keep the broth warm.
18. 18. Thread the chicken pieces onto skewers as desired.
19. 19. Thread the shrimp onto skewers as desired.
20. 20. Thread the watercress onto skewers as desired.
21. 21. Thread the avocado strips onto skewers as desired.
22. 22. Cook the skewers in the hot broth.
23. 23. Heat some oil in a separate pan.
24. 24. Add the onion cubes to the hot oil.
25. 25. Sauté the onions briefly.
26. 26. Add the almonds to the pan.
27. 27. Add the curry powder.
28. 28. Add the flour.
29. 29. Fry the mixture briefly.
30. 30. Deglaze the pan with the broth.
31. 31. Season the sauce with salt.
32. 32. Season the sauce with pepper.
33. 33. Let the sauce cool down.
34. 34. Heat some oil in a small pan.
35. 35. Fry the spring onions in the hot oil.
36. 36. Puree the pineapple.
37. 37. Add the pineapple puree to the spring onions.
38. 38. Bring the mixture to a boil.
39. 39. Season the dip with salt.
40. 40. Season the dip with pepper.
41. 41. Add a few drops of Tabasco sauce.
42. 42. Let the dip cool down.

Nutrition per serving

• kcal: 1448
• Protein: 116 g · Fett/Fat: 95 g · Carbs: 30 g