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keens chicken curry on plate
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4.79 from 47 votes

Keen's Chicken Curry

A retro chicken curry that tastes as good today as it did when Mum made it all those years ago.
Prep Time30 mins
Cook Time40 mins
Course: Main Course
Cuisine: Australian
Keyword: keens chicken curry
Servings: 6
Calories: 238kcal

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.

Nutrition

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