Keen's Chicken Curry

Print Recipe

4.79 from 52 votes

A retro chicken curry that tastes as good today as it did when Mum made it all those years ago.

Prep Time30

Cook Time40

Course: Main Course

Cuisine: Australian

Servings:

Calories: 238kcal

Author: Libby Hakim

Equipment

large saucepan

Ingredients

2 cups cooked chicken tenderloins/breast/thigh, chopped or shredded (500 grams uncooked)
¼ large cabbage (or ½ small cabbage – should equate to about 4 cups once chopped)
1 apple
2 carrots
1 brown onion (or 2 smaller spring onions)
1 tomato
2 celery sticks
1 large potato
25 grams fresh turmeric, finely grated (or ¼ teaspoon dried)
3 cups milk
1 tin chicken and corn soup
60 grams butter
4 tablespoons plain flour
2 tablespoons Keen's curry powder

Instructions

Melt butter in a large saucepan.
Cook chopped onion over medium heat for two minutes or until tender.
Add flour and curry powder and cook for one minute.
Add grated apple and grated carrot. Chop potato into sticks (like french fries) and add. Add tumeric and stir for one minute.
Add milk and stir to combine.
Add soup and stir to combine.
Add chopped tomato, chopped celery and chopped cabbage.
Bring to simmer and continue to simmer for 30 minutes, stirring from time to time to ensure bottom of mixture doesn't burn.
Add cooked chicken and continue to simmer for another 10 minutes.
Serve hot with rice.

Nutrition

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