Canning Chicken Korma

This pressure canned chicken korma is a richly spiced curry base made with boneless chicken breast and dry seasonings—no broth or added liquid. Just heat and serve with coconut milk for an easy, restaurant-style curry from your pantry. Customize it with cashew cream or whole cashews for an extra indulgent version.

👥 4 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 10 min👤 Ashley Adamant📖 creativecanning

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●mixing bowl

📝 Preparation Steps

Cut chicken into 2-inch chunks.

Place chicken in a large mixing bowl and add all spices. Stir to coat the chicken evenly.

Pack seasoned raw chicken into hot jars, leaving 1¼ inch headspace. Do not add any broth or liquid.

Debubble jars, wipe rims clean, and apply two-piece canning lids.

Process in a pressure canner at 10 lbs pressure (weighted gauge) or 11 lbs (dial gauge), adjusting for altitude.

Process pints for ⏱️ 75 minutes and quarts for ⏱️ 90 minutes.

Let jars cool undisturbed for 12–⏱️ 24 hours. Check seals before storing. Properly canned and sealed jars will maintain peak quality on the pantry shelf for 12-18 months. Refrigerate after opening.

Nutrition Facts

calories

551 kcal

fat Content

13 g

serving Size

1 serving

fiber Content

2 g

sugar Content

0.3 g

sodium Content

1703 mg

protein Content

98 g

trans Fat Content

0.1 g

cholesterol Content

290 mg

carbohydrate Content

6 g

saturated Fat Content

3 g

unsaturated Fat Content

6 g

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