Chicken Curry
Ingredients
- 500 g chicken breast
- 4 cups cabbage chopped
- 1 apple grated
- 2 carrots grated
- 1 brown onion chopped
- 1 to tomato chopped
- 2 celery sticks chopped
- 1 large potato sliced into thin sticks
- 1/4 teaspoon turmeric
- 3 cups milk
- 1 tin chicken and corn soup
- 60 grams butter
- 4 tablespoons plain flour
- 2 tablespoons Keen’s curry powder
Instructions
- Cook chicken in a large frying pan, once cooked chop or shred chicken
- 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.