Our Curry Pie is a chicken pie with a curry filling: chunks of chicken and potato cooked with curry spices, baked in pastry at our Tyrwhitt Road kitchen. It comes in Personal and Whole sizes. It is a sibling of the Original Chicken Pie, made by the same kitchen, with a distinctly Singaporean seasoning.
What is the Curry Pie?
The Curry Pie is DonChef’s curry chicken pie, baked in the Tyrwhitt Road kitchen that Chef Don Lim co-founded. Our menu describes it in a line: curry spices with chicken chunks and potato. It is baked in pastry by the same kitchen that bakes the Original Chicken Pie, and it sits on the same menu in Personal and Whole sizes.
Why make a curry chicken pie at all?
We make a curry chicken pie because Singapore loves curry and chicken together, and has for a very long time. Curry chicken with potato is a home dish in many Singapore families, and curry puffs have been a favourite pastry snack for generations. A curry chicken pie sits between the two: the filling of a home curry, the pastry of a pie.
Curry is also one of the most common savoury pie flavours sold in Singapore. Many bakeries make one. Ours is the version from DonChef’s kitchen.
How is it related to the Original?
The Curry Pie is a cousin of the Original Chicken Pie rather than a variation on its recipe. It keeps the things that make our pies ours: chunks rather than mince, potato with real bite, and a small-batch bake at Tyrwhitt Road under our zero overnight pies policy. The seasoning is entirely different. Where the Original is creamy and gently spiced, the Curry Pie is built on curry spices.
We do not have a dated record of when the Curry Pie joined the menu, so we do not give it a history it may not have. The original Don pie, with the 1983 lineage, is the Original Chicken Pie.
What does the Curry Pie taste like?
The curry spices come through first, then the chicken and the potato, which soaks up the curry the way it does in a pot of curry chicken at home. The pastry gives the whole thing structure, so you get the comfort of a curry without needing rice or bread.
It is the pie we would point a first-time visitor to if they asked for “something local”.
Curry pie or curry puff: what is the difference?
A curry pie and a curry puff share a flavour but not a form. A fuller comparison of chicken pie vs curry puff, pastry, filling and all, is worth a read if you are choosing between them.
| Feature | Curry Pie | Curry puff |
|---|---|---|
| Shape | Round pie with a lid | Folded half-moon pastry |
| Size | Personal or Whole, served by the slice | Hand-held snack |
| Filling | Chicken chunks and potato in curry spices | Usually curried potato, sometimes chicken and egg |
| How it is eaten | A meal, or shared | A snack on the go |
What sizes does it come in?
The Curry Pie comes in Personal, which feeds one, and Whole, which feeds four to six. The whole Curry Pie is priced a little above the whole chicken pies on our menu. Current prices are listed on where to get the original Don pie, and donpies.com notes the Curry Pie’s price and filling alongside the rest of the menu. See all our pies for the full range.
Is the Curry Pie spicy?
The Curry Pie is built on curry spices, and everyone’s tolerance for spice is different. If you are sensitive to chilli, start with a Personal pie, or ask at the counter before you buy a Whole one.
Is it halal?
No pork, no lard; not Halal-certified. The same rule applies to every pie we make. Our restaurant serves alcohol and welcomes pets, so we cannot be certified, and we do not claim any product is Halal.
How should I keep and reheat it?
Eat it within about four hours of buying for the best pastry, or refrigerate and eat within three days. Reheat until piping hot in the centre, 75C if you use a food thermometer. Curry fillings hold heat for a long time, so let the pie stand for a minute or two before you bite in.
Sources and how we checked
- Chicken Pie Kitchen & Don Signature Crab, printed menu, February 2026
