Keen's Chicken Curry is a retro favourite, made famous by Aussie mums. If your mum didn't make a version of this growing up, well, you really missed out!
But you no longer have to miss out, because I've recreated my own Mum's version of this Aussie classic – with a few little tweaks I've come up with over the years (like fresh turmeric).
Keen's Curry Powder: it's part of our history
For as long as I can remember, there has always been a tin of Keen's Curry powder on the shelves of my mum's pantry, and now my pantry.
And after a little research, I discovered it goes way, way back to colonial times in Australia. It was created by a 22-year-old British carpenter named Joseph Keen.
Joseph arrived in Australia in 1841 and his curry concoction won a medal at the 1866 Inter-Colonial Exhibition in Melbourne.
He also deserved a medal for fatherhood, with 16 children!
After his death, one of those 16 children took over the business. His daughter Louisa continued a tradition which keeps on keeping on today.
Keens Chicken Curry: make fresh or freeze
Packed with veges, this is a great weekday meal that can be enjoyed straight away or made in bulk and frozen in portions.
In winter, it's one of my go-to frozen meal options. Just re-heat, boil up some rice and voila, a very satisfying meal.
Ingredients for this Chicken Curry Recipe
Here's the ingredients list:
- cooked chicken tenderloins/breast/thigh, chopped or shredded
- cabbage
- apple
- carrots
- onion
- tomato
- celery
- potato
- turmeric
- milk
- tin chicken and corn soup
- butter
- plain flour
- Keen's curry powder.
The quantities can be found in the recipe card at the end of this post, along with the method.
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Keen's Chicken Curry
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.
Liz says
This was absolutely delicious. Only thing I'd change is add zucchini next time and try with coconut cream. Best curry chicken recipe I've found!
Libby Hakim says
Hi Liz - One of our family favourites 🙂 Thanks for the rating and love the zucchini idea. Happy cooking!
Peter says
I reckon the best review I could give would be the compliment I got from 'She Who Must Be Obeyed', who often tells everyone that I'm the best cook. (That way I'm supposed to be inspired to cook more). I have to say, I was a bit heavy on some of the ingredients, (it could feed half an Army), but I would have used a bit more curry, but that's personal preference, SWAMBO says it is a very good curry, very creamy and sweet, very nice!
Libby Hakim says
Thrilled that it has SWAMBO's approval 👏🏼 Yes, might add in a comment about using more curry if preferred as I always go very mild with curries. Thanks for taking the time to leave feedback 🙂 Happy cooking, Peter!
Brian says
That was so nice but I’ll leave out the chips . I’m going to use same recipe with prawns 🍤 yum
Libby Hakim says
Yay! Oh, the chips are my favourite part 🙂 Would be lovely with prawns, too. Thanks for the feedback.
Emma says
Do you have to add the soup? Is it okay without?
Libby Hakim says
Hi Emma. I've made it without the soup before. It's fine, though not as tasty. Happy cooking!
Linda says
Can you use coconut milk in place of regular milk?
Libby says
Hi Linda. I think that would be fine though have never tried it myself. It will clearly give it a different flavour, but coconut cream is often used in curries and is amazing. In terms of it thickening, I would imagine it still thickens nicely.You could use another thickener like arrowroot or cornflour if not. Have fun experimenting! Libby
Tanysha Jeffree says
I can swap tofu for chicken but what could I use instead of the soup to make it vegan? Thank you!
Libby says
Hi Tanysha. I've made it without the soup before when I didn't have it in the cupboard and it's still great. So I'd suggest just making it up without the soup. Libby 🙂
Christine says
When do you add the soup.?
Libby says
Oops, after the milk. Sorry! I've updated the recipe. Thanks so much for commenting and pointing this out this oversight. Libby
Jenny says
How much curry powder please?
Libby says
Oh, yes, the key ingredient! It's 2 tablespoons of curry powder. Thanks for asking, Jenny, as that ingredient somehow disappeared when I uploaded the recipe. I've revised it now. Thanks again for pointing that out.