- 285 g flour
- 1/2 t ground turmeric
- 1/2 t Cape Malay curry powder
- Salt a pinch
- 125 ml water
- 125 ml coconut milk
- 1 free-range egg
- Butter, for frying
- For the satay chicken:
- 2 T oil
- 2 garlic cloves, chopped
- 2 chicken fillets, very thinly sliced
- Sea salt and freshly ground pepper, to taste
- 2 T crunchy peanut butter
- 2 T home-made red curry paste
- 250 ml coconut milk
Sift the dry ingredients into a bowl. Mix the water, coconut milk and egg together in a jug, add to the dry ingredients and mix to form a thick batter. Transfer into a piping bag with a small nozzle.
Heat the butter in a non-stick pan. Pipe some batter into the pan using circular movements to create a spiral pattern. Cook for 2 to 3 minutes on each side. Repeat with the remaining batter.
To make the satay chicken, heat the oil in a pan and sauté the garlic for 1 minute. Add the chicken strips, season to taste and cook for 5 to 7 minutes, until cooked through. Add the peanut butter and curry paste and stir until well combined. Stir in the coconut milk and cook for 3 minutes. Serve with the spiral breads and a side salad.
Read more about Siba's Asian-inspired meals.