chicken and curry braai pie

chicken and curry braai pie

A chicken and curry braai pie, prepared the Braai365 way

It’s always braai o’clock with this ‘local is lekker’ recipe for curried chicken, butternut and spinach braai pie. Get the fire started, we’re hungry already!

chicken and curry braai pie

chicken and curry braai pie

As always, first things first, we are not chefs, we are braai masters. I don’t use specific measurements but rather just gooi (throw) things together. I like to keep things simple! If you don’t have all the ingredients (other than the meat) act like the braai master you are and make a plan. Otherwise enjoy my chicken and curry braai pie.

The Braai365 recipe for chicken curry braai pie

5 from 2 votes
Recipe by Braai365 Course: Lunch, DinnerCuisine: South AfricanDifficulty: Easy
Prep time


Cooking time


Total time



Mat Hartley’s recipe for yummy chicken pie cooked on the braai. This chicken curry pie is incredible. Originally made in the oven I have tweaked it a bit to go on the braai.


  • chicken (about 0.5kg to 0.75kg)

  • 125 ml cream

  • cumin seeds (1 teaspoon … don’t stress if you don’t have, but this adds to the flavour!)

  • curry powder (depends on how hot you like it! As a rule of thumb, about 2 tablespoons)

  • 2 teaspoons butter

  • 1 onion

  • 1 tablespoon flour

  • 1/2 butternut

  • 1 cup boiling water with chicken stock

  • puff pastry (bought)

  • milk

  • baby spinach leave (about a packet)


  • Preparation
  • Once the chicken is done, this is a really easy and quick recipe. I like to do this overnight to make sure the meat and sauce mix well.
  • For the filling
  • Cook enough chicken for the amount of people you are serving, and boil the butternut. You can use chicken breasts or cut up a full chicken after roasting it on the fire. You will need to dice the meat, after cooking, into small strips or chunks.
  • Place a pot on the stove, add the butter and then fry the onions. Make sure the onions turn soft and brown a little.
  • Next add your flour, cumin seeds and curry powder and stir for about a minute, making sure there are no lumps.
  • Take the pot off the flame and add the chicken stock slowly, while stirring.
  • Put the pot back on the heat, add the cream and stir for about a minute.
  • Add the butternut and chicken and leave to simmer for about 5 minutes on low heat.
  • Test to see if the sauce is spicy enough, then add more curry powder to taste if needed.
  • For the pastry
  • Let the pastry defrost and then roll it out on a bed of flour to the size of dish you want to place it in.
  • Roll one side of the pastry inside the grid and cover with spinach leaves.
  • Add in the prepared filling (make sure it has cooled!)
  • Cover the top of the filling with more spinach.
  • Close the pie up with the remaining pastry and press down the sides (a bit of water added will help the pastry to stay in place).
  • Use a pastry brush to lightly coat the top the of the pie with milk. This will help to make the pie golden brown.
  • Time to Braai
  • This pie is cooked on a medium heat, where you are able to hold your hand over the grid for about 7 seconds, and directly over the coals.
  • Turn the pie quite regularly. Because the ingredients are pre-cooked you only need to cook the pastry. It’s easy to tell when your pie is done as the pastry will simply turn a golden brown. Once this happens take it off the fire and serve up for an awesome meal!

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Find more recipes to go with your braai! The South African has put together plenty of recipes that are perfectly suitable for any braai.