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Keen’s Chicken Curry

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).

keens chicken curry

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.

keens chicken curry ingredients

Love Keen’s Curry Dishes?

If you love this Keen’s Chicken Curry Recipe you might also like these:

keens chicken curry on plate

Keen’s Chicken Curry

A retro chicken curry that tastes as good today as it did when Mum made it all those years ago.
4.82 from 38 votes
Print Rate
Course: Main Course
Cuisine: Australian
Keyword: keens chicken curry
Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 6
Calories: 238kcal


  • 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.


Calories: 238kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 154mg | Potassium: 560mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4130IU | Vitamin C: 24.3mg | Calcium: 189mg | Iron: 2.4mg

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