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.
Keen’s Chicken Curry
Equipment
- large saucepan
Ingredients
- 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
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.
Linda
Monday 29th of June 2020
Can you use coconut milk in place of regular milk?
Libby
Monday 29th of June 2020
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
Saturday 7th of December 2019
I can swap tofu for chicken but what could I use instead of the soup to make it vegan? Thank you!
Libby
Monday 9th of December 2019
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
Wednesday 4th of September 2019
When do you add the soup.?
Libby
Wednesday 4th of September 2019
Oops, after the milk. Sorry! I've updated the recipe. Thanks so much for commenting and pointing this out this oversight. Libby
Jenny
Thursday 27th of June 2019
How much curry powder please?
Libby
Thursday 27th of June 2019
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.