Keen's Chicken Curry
A retro chicken curry that tastes as good today as it did when Mum made it all those years ago.
- 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