Keens 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.
Love Keen’s Curry Dishes?
If you love this Keen’s Chicken Curry Recipe you might also like these:
Keen’s Chicken Curry
- large saucepan
- 2 cups cooked chicken tenderloins/breast/thigh, chopped or shredded (400-500 grams uncooked)
- 1/4 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 (or 1/4 teaspoon dried)
- 3 cups milk
- 1 tin chicken and corn soup
- 60 grams butter
- 4 tablespoons plain flour
- 2 tablespoons Keen's curry powder
- 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.