This retro chicken curry was 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.


A great dinner to 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
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5 from 1 vote

Keen's Chicken Curry

A retro chicken curry that tastes as good today as it did when Mum made it all those years ago.
Course Main Course
Cuisine Australian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 6
Calories 238kcal


  • 2 cups cooked chicken tenderloins/breast/thigh, chopped or shredded
  • 1/4 cabbage
  • 1 apple
  • 2 carrots
  • 2 spring onions
  • 1 tomato
  • 2 celery sticks
  • 1 potato
  • 25 grams fresh turmeric
  • 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 until tender.
  • Add flour and curry powder and cook for one minute.
  • Add grated apple, potato, carrot and tumeric and stir for one minute.
  • Add milk and stir to combine.
  • Add soup and stir to combine.
  • Add chopped tomato and 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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Remembering the classic Aussie recipes made famous by mums and nanas (and discovering a few forgetten gems)

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