Poultry fondue with dips

Name: Poultry fondue with dips
Yield: 6
Ingredients: 50 g Spring onions; 3 Garlic cloves; 1 Lime; 3-4 Stem(s) fresh mint; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 small onions; 3 TABLESPOONS Oil; 1 TABLESPOON Curry; 100 g Tomato Ketchup; 75 g Mango Chutney; 1 TEASPOON Sugar; 50 g Peanut kernels; 2 TABLESPOONS Peanut cream (from the jar); 150 g Coconut milk (canned); 3/4 Pot of coriander; 1/2-1 TEASPOON Sambal Oelek; 5-6 Tbsp Lemon juice; 2 TABLESPOONS Soy sauce; 1 red chilli pepper; 300 g Lamb's lettuce; 1 (approx. 180 g) Chicory; 1 pot of picking salad or 1 lettuce; 400 g Turkey Breast; 2 Duck breasts (à approx. 350 g); 400 g Chicken filet; 300 g Cucumber; 300 g Tomatoes; 1/2 bunch Parsley