Ingredients
2 cups cooked chicken tenderloins/breast/thigh, chopped or shredded
1/4 Cabbage
1 – 2 Carrots
2 Spring Onions or (½ – 1 Leek)
2 Tsp Keen’s curry powder
4 Tsp Plain Flour
1 Tomato
1 Potato
25 Gr Fresh Turmeric or 2 Tsp of Powdered Turmeric
3 Cups Milk
1 Can Cream Chicken Soup
60 grams butter
Instructions
1 Melt butter in a large saucepan.
2 Cook chopped onion over medium heat until tender.
3 Add flour and curry powder and cook for one minute.
4 Add grated potato, carrot and turmeric and stir for one minute.
5 Add milk and stir to combine.
6 Add chopped tomato and cabbage.
7 Bring to simmer and continue to simmer for 30 minutes, stirring from time to time to ensure bottom of mixture doesn’t burn.
8 Add cooked chicken and continue to simmer for another 10 minutes.
9 Serve hot with rice.
