Durban Curry Doughnuts
Crispy, golden, double-crumbed savoury doughnuts filled with rich leftover Durban curry.
The ultimate way to transform leftover curry! Inspired by savoury curry doughnuts, this shortcut version uses sandwich bread sealed around cold Durban chicken curry, double-crumbed in crisp panko, and fried until golden and crackling on the outside with a piping hot, spiced centre.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Fill and Seal
Lay down a slice of sandwich bread, add a spoonful of cold leftover chicken curry to the centre, and top with another slice of bread.
- 2
Press down firmly around the filling and cut into a sealed round doughnut shape using a cookie cutter, ring mould, or large mug.
- 3
Coat
Dip the sealed bread pocket completely into the beaten eggs, then roll in the panko breadcrumbs. Repeat the process once more for a crunchy double coating.
The rest of this recipe
There's 2 more ingredients and 2 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Durban Curry Doughnuts is yours.
Ivana’s note
Freeze them after breading! You can cook them straight from frozen at a slightly lower frying heat or air fryer temperature until piping hot inside and extra crunchy outside.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
