Curry in two versions with coconut cream Kara

Curry:

• 1 spoon olive oil
• 2 tablespoons lime juice
• 800 ml coconut cream
• 1 spoon ginger paste
• 2 tablespoons coriander paste
• 50 gr Korma curry paste
• 1 spoon yellow curry paste
• 2 tsp green curry paste
• 20 gr curry spices
• 5 kaffir lime leaves
• 2 tablespoons of coriander
• 400 g chicken fillet, diced
• 200 g natural yogurt
• 1 onion, diced
• 2 cloves of garlic, chopped
• 1 small Hokkaido pumpkin, diced
• 2 carrots, cut into sticks
• 1 zucchini, diced
• 1 avocado, diced
• 1 teaspoon turmeric
• Salt to taste

To serve:

• Fresh coriander
• Peanuts
• Chili pepper

Naan breads:

• 4 tablespoons olive oil
• 600 g flour type 450
• 50 ml warm water
• 200 ml milk
• 200 g natural yogurt
• 45 g fresh yeast
• 1 teaspoon of sugar
• 1 tablespoon of salt
• Pizza baking stone

1. In a bowl, combine yogurt, ginger paste, curry powder, 1 tablespoon lime juice, and a pinch of salt. Then add the chicken and mix thoroughly. Refrigerate for 15 minutes.
2. Heat olive oil in a pan and sauté the onion and garlic. Add half of the meat and transfer the other half to another pan.
3. Add the carrots and pumpkin to one of the pans. Add 400 ml of coconut cream, yellow curry paste, kaffir lime leaves, Korma curry paste, and turmeric. Stir and bring to a boil. Serve sprinkled with peanuts and chili pepper.
4. In another pan, add the zucchini and avocado. Sauté, then add 400 ml of coconut cream, cilantro, coriander paste, 1 tablespoon of lime juice, and green curry paste. Stir everything together and bring to a boil. Serve sprinkled with peanuts and cilantro.
5. In a bowl, combine water, yeast, sugar, and salt. Sift the flour into the bowl, then add the milk, yogurt, olive oil, and yeast mixture. Mix thoroughly and knead into a soft dough. Set aside in a warm place to rise for about 1 hour.
6. Place a pizza stone in the oven and preheat to maximum temperature. Form the dough into irregular, flat patties and place them on the preheated stone. Bake until golden brown and serve with curry.