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Canning Chicken Curry
This pressure canned chicken curry is a flavorful, ready-to-heat dinner packed with tender chicken, vegetables, and aromatic spices. Just warm it up and serve over rice for an easy, home-cooked meal—perfect for busy nights when you need dinner fast.
👥 4 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Prepare a pressure canner and jars before beginning.
2
Chop onion, tomato, potato, and cilantro. Cube chicken into 2-inch pieces.
onion (finely chopped )1 cuppotato (peeled and diced)1 cupfresh cilantro (finely chopped)4 tbspchicken (boneless, white or dark meat, cut into 2-inch cubes)2 lbsHot chicken broth or water (to fill jars, about 1 cup per quart, see notes)
3
Combine all ingredients (except broth) in a large bowl and mix well.
4
Heat broth or water until hot.
5
Pack mixture into hot jars, leaving 1-inch headspace.
6
Top off with hot broth or water, maintaining headspace.
7
Remove air bubbles, adjust liquid, and wipe jar rims.
8
Apply lids and rings.
9
Pressure can at 10 lbs (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude (see notes). Process pints for ⏱️ 75 minutes, quarts for ⏱️ 90 minutes.
10
Once the processing time is complete, allow the canner to cool completely before opening to remove jars.
11
Let jars cool for 12–⏱️ 24 hours. Check seals before storing.
Nutrition Facts
calories
630 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
314 mg
protein Content
40 g
trans Fat Content
0.2 g
cholesterol Content
222 mg
carbohydrate Content
33 g
saturated Fat Content
10 g
unsaturated Fat Content
24 g
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