Curried spiral breads with satay-style chicken strips

Curried spiral breads with satay-style chicken strips

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  • 4 to 6
  • Easy
  • 15 minutes
  • 15 minutes
  • Howard Booysen Pegasus Riesling 2012


  • 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

Cooking Instructions

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.

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