Thai chicken potjie pie

The mielie scone crust is easy to make using the ingredients in your camp pantry.
braai recipes, chicken, pies
Image by:
Recipe from: 22 September 2015
Preparation time: 20 min
Cooking time: 20 min


  • 1
    onion, chopped
  • 2
  • 6
    chicken breasts, cubed
  • 3
    root ginger, finely grated
  • 2
    of garlic, finely grated
  • 1/2
    mild curry powder
  • a handful of cherry tomatoes, chopped
  • 1/2
    coconut cream
  • 2
    chopped fresh coriander leaves
  • 1
  • salt and black pepper, to taste
  • CRUST:
  • 2
  • 2
    baking powder a pinch of salt
  • 1/4
  • 1/2
    whole-kernel mielies
  • 1/2
    buttermilk or amazi
  • 1
Servings: Change Serving


Fry the onion until tender. Add the chicken, ginger, garlic and curry powder and fry for 2 minutes.

Stir in the tomatoes and simmer for 3 minutes. Add the coconut cream and simmer for a further 3 minutes. Stir in the fresh coriander and sugar. Season to taste with salt and pepper.

Mix the dry ingredients for the crust. Use your fingers to rub in the butter until the mixture looks like dry bread crumbs. Stir in the rest of the ingredients with a wooden spoon until a moist batter forms.

Divide the pie mixture between four small potjies or tin mugs and pour the batter on top. Put the potjies on medium-hot coals with a few coals on top of the lids until the batter has risen and is cooked through – it should take about 20 minutes. If you’re using tin mugs, bake the pies, uncovered, in an oven at 180 °C until golden brown.

Recipe reprinted with permission of Go! Magazine
Text by: Aletta Lintvelt Image by Dirk Pieters

To receive quick and convenient weekday recipes, join our
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: braai recipes  |  chicken  |  pies


Mielie roosterkoek

2014-06-24 13:22 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe


We're talking about ...

Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.