Keen's Chicken Curry
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
40 mins
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Servings
6
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Calories
238 kcal
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Course
Main Course
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Cuisine
Australian
Keen's Chicken Curry
Description
Keen's Chicken Curry features cooked chicken pieces stewed with a variety of fresh vegetables such as shredded cabbage, grated apple and carrot, chopped tomato, celery, and fries-cut potato. The sauce starts with a roux made from butter, flour, and curry powder with turmeric for color and depth, then milk and canned soup create a creamy base. The mixture simmers for about 30 minutes to meld flavors and soften the vegetables before adding the chicken for a brief further simmer. This slow cooking results in a rich, thick curry with tender vegetables and juicy chicken.
The dish is best served hot alongside rice to soak up the curry sauce and provide a filling, balanced meal. It’s a practical recipe that brings together pantry ingredients with fresh produce and curry spices to make a homemade curry with a mild but complex flavor profile.
Because the curry simmers gently to prevent burning, it requires occasional stirring. Adding cooked chicken near the end keeps it tender. The use of apple adds subtle sweetness while the use of canned soup helps create a quick creamy texture. This recipe suits cooks wanting a curry that is both flavorful and comforting with common ingredients.
Ingredients
- 2 cups chicken 500 grams uncooked, tenderloins/breast/thigh, cooked, chopped or shredded
- ¼ cabbage or ½ small cabbage - should equate to about 4 cups once chopped, large
- 1 apple
- 2 carrot
- 1 brown onion (or 2 smaller spring onions)
- 1 tomato
- 2 celery sticks
- 1 potato large
- 25 grams Turmeric or ¼ teaspoon dried, fresh, finely grated
- 3 cups milk
- 1 tin chicken
- 1 tin corn
- 1 tin Soup
- 60 grams butter
- 4 tablespoons plain flour
- 2 tablespoons curry powder Keen's brand
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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 154mg | 6% |
| Potassium | 560mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 4130IU | 83% |
| Vitamin C | 24.3mg | 27% |
| Calcium | 189mg | 19% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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