Curry Spaetzle with Chicken and Pineapple

Summary

Ingredients

For the dough:

• 500 g wheat flour
• 1 teaspoon salt
• 5 medium egg (s)
• 220 ml water, lukewarm
• salt
• pepper
• 1 teaspoon curry powder
• 1 teaspoon turmeric

For the meat:

• 4 chicken breast fillet (s), 120 g each
• 1 teaspoon ginger powder
• 1 teaspoon lemongrass, ground
• 1 teaspoon cornstarch
• 2 tablespoon soy sauce
• 1 bunch spring onion (s)
• 200 g pineapple
• 2 red pepper (s)
• 1 chilli pepper (s), red
• 2 teaspoons broth, instant
• 160 ml coconut milk

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Instructions

1. Beat all the ingredients for the spaetzle dough in a mixing bowl until there are air bubbles. Then let it rest for about 10 minutes. Then beat the dough again, it should be able to be steeped without tearing.
2. Bring salted water to a boil in a large saucepan. Rub the spaetzle into the boiling water with a spaetzle grater and bring to the boil once. Remove with a slotted spoon and keep warm.
3. Cut the chicken breast into fine strips and place in a bowl with the starch, soy sauce, ground ginger and lemongrass and mix well. Clean the spring onions and cut into rings. Cut the pineapple into pieces. Clean the peppers and cut into strips. Wash and core the chilli pepper and cut into fine strips.
4. Fry the marinated chicken breast with the spices. Add the granulated broth to the coconut milk, mix and add to the meat. Then add the cooked spaetzle and mix well. Possibly season with soy sauce.