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Chicken Curry

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6

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.