Make thin onion breads for bottom:
Start with a sponge:
1½ c. lukewarm water
1 t. yeast
enough whole wheat flour to make a porridge consistency. Let stand at least one hour.
Then add:
3 T. olive oil
1 t. salt
1 small onion, finely grated
enough whole grain spelt flour and whole wheat flour to make a dough. Knead and shape as flat breads with a little edge. Brush with olive oil, and bake at 350 F or 200 C right away for 25- 30 min.
Filling:
Boil 3,5 oz (100g) whole grain noodles. Drain and add 1 T. olive oil and 2 t. curry
Cut 11,5 oz (325 g) chicken filet into bite size pieces.
Make 3 plates- one with 3T. curry and 3T. flour mixed together, second with a beaten egg and third with bread crumbs. Dip the chicken in each plate in order and fry until crispy in olive oil.
Sauté:
1 onion, diced
4 cloves garlic, finely grated
½ yellow pepper, diced
2 carrots, grated
1 t. grated lemon peel
1½ c. frozen peas
5 canned pineapple rings cut in pieces
Add 3 t. curry
Add noodles and crispy chicken and serve on top on the onion breads.
Hula Pineapple and Catball say: Don't be overwhelmed by this recipe, since it is so delicious in the end!
