**Easy Canning Chicken Korma Recipe with 1-Year Shelf Life**

There’s nothing quite like opening a jar of homemade chicken korma on a busy weeknight – the rich aroma of spices fills the kitchen instantly, and dinner is ready before you can say “takeout menu.” I’ve been canning this creamy, fragrant dish for years, ever since my neighbor Priya showed me how her grandmother preserved entire meals for the monsoon season. Chicken korma is perfect for canning because those complex spices only get better with time, melding together into something magical. And let me tell you, when you’re exhausted after work and can just heat up this luxurious curry without any prep? Absolute game changer. Trust me, once you taste your own canned chicken korma, those store-bought versions will never compare.

Why You’ll Love This Canning Chicken Korma Recipe

This isn’t just another canning recipe—it’s your ticket to effortless, gourmet meals anytime. Here’s why it’s become my go-to:

• Flavor that deepens with time: The spices in chicken korma transform during storage, creating a richer, more complex taste than freshly made versions. It’s like the dish marries itself in the jar!
• Meal prep magic: Imagine having homemade Indian takeout ready in minutes. Just pop open a jar, reheat, and dinner’s done—no chopping, no simmering, no messy cleanup.
• Long shelf life: Properly canned, this korma stays delicious for up to a year. I always keep a few jars for last-minute dinners or unexpected guests (they’ll think you slaved for hours).

Seriously, once you try canning chicken korma, you’ll wonder how you ever lived without it. The convenience is unreal, and the flavor? Out of this world.

Ingredients for Canning Chicken Korma

Oh, the spices! That’s where the magic starts. After years of tweaking this recipe, I’ve learned every single ingredient plays a crucial role. Here’s exactly what you’ll need to create that signature korma flavor that’ll have everyone begging for seconds:

• 2 lbs boneless chicken, cubed (thighs work best—they stay juicy during canning, but breasts are fine too)
• 1 cup plain yogurt (full-fat, please—this isn’t the time for dieting!)
• 1 large onion, finely chopped (take your time here—golden onions mean golden flavor)
• 3 garlic cloves, minced (fresh only—none of that jarred stuff!)
• 1-inch knob of ginger, grated (I keep mine in the freezer for easy grating)
• 2 tbsp ghee or vegetable oil (ghee adds authenticity, but oil works in a pinch)
• The spice brigade: 1 tsp each of cumin, coriander, turmeric, and garam masala (measure with your heart, though—I always add an extra pinch of garam masala)
• 1/2 tsp chili powder (adjust to your heat preference—my kids like it mild, so I go easy)
• 1/2 cup heavy cream (this is what makes it korma, not just curry—don’t skip it!)
• 1/4 cup ground almonds (I pulse mine in the blender until they’re like sand—no big chunks)
• Salt to taste (I add about 1 tsp, but taste as you go)
• Fresh cilantro for garnish (save this for when you serve—it loses its magic in the canning process)

See that ginger measurement? That’s about the size of your thumb from the knuckle up. And those almonds? You’ll want them fine enough to disappear into the sauce, thickening it beautifully. Every ingredient here builds layers of flavor that’ll make your canned korma taste like it came from a five-star restaurant.

Equipment Needed for Canning Chicken Korma

Okay, let’s talk tools! Canning chicken korma isn’t hard, but you do need the right gear to keep things safe and delicious. Here’s what I always have ready:

• Pressure canner (must-have for low-acid foods like chicken—water bath won’t cut it!)
• Pint or quart jars with new lids and rings (I reuse jars but always use fresh lids)
• Wide-mouth funnel (trust me, this saves so many spills)
• Jar lifter (those jars get HOT—protect those fingers!)
• Bubble remover (a chopstick works in a pinch)
• Clean towels (for wiping rims and handling hot jars)

That’s it! With these basics, you’re ready to can like a pro. Just don’t skip the pressure canner—food safety first, friends!

How to Make Canning Chicken Korma

Alright, let’s get cooking! I’ll walk you through every step to create that perfect, creamy korma that cans like a dream. Just follow along, and soon you’ll have jars of golden deliciousness ready to stash away.

Preparing the Chicken Korma

First things first – grab your largest, heaviest pot. You’ll want plenty of room for all those gorgeous spices to mingle. Heat your ghee or oil over medium until it shimmers, then toss in those onions. Stir them frequently until they turn a deep golden brown – this takes about 10 minutes but builds incredible flavor. Now add the garlic and ginger, stirring for just 60 seconds until fragrant (any longer and they’ll burn – yikes!).

Next comes the spice parade – cumin, coriander, turmeric, garam masala, and chili powder. Stir them into the onions for about 30 seconds until your kitchen smells like an Indian bazaar. Add the chicken pieces and brown them lightly – don’t rush this! About 5 minutes per side creates perfect texture for canning. Now stir in the yogurt and let everything simmer for 10 minutes – the sauce will thicken slightly. Finally, add the cream and ground almonds, simmering another 10 minutes until everything’s beautifully blended. Taste and adjust salt – it should be slightly saltier than you’d normally prefer since flavors mellow during canning.

Canning the Chicken Korma

While your korma simmers, get your canner ready. Fill it with 2-3 inches of water and start heating – it should be steaming when you’re ready to process. Wash jars in hot soapy water, then keep them hot (I put mine in the canner as it heats). When the korma’s ready, remove jars one at a time and fill them, leaving 1-inch headspace. Run a chopstick around the inside to remove air bubbles, wipe the rims with a clean damp cloth, and seal with lids and rings.

Process pints for 75 minutes or quarts for 90 minutes at 10 psi (adjust for altitude if needed). After processing, turn off heat and let the canner depressurize naturally – no peeking! When safe, remove jars and let them cool undisturbed for 24 hours. Check seals by pressing the center – if it doesn’t pop, you’ve got a perfect seal! Any unsealed jars need refrigerating and eating within a few days.

Tips for Perfect Canning Chicken Korma

After canning dozens of batches, I’ve picked up some tricks that make all the difference. First, the sauce thickness—if it looks too thin after simmering, let it reduce another 5 minutes (but don’t overdo it—it thickens more during canning). For foolproof seals, always wipe jar rims with vinegar before putting on lids—one tiny speck of food can ruin your seal! Store your jars in a cool, dark place (my basement shelf works great), and resist the urge to shake them—let those flavors develop undisturbed. And here’s my golden rule: label every jar with the date. Future-you will thank past-you when reaching for that perfect 6-month-aged korma!

Serving Suggestions for Canning Chicken Korma

Oh, the possibilities! My favorite way to serve canned korma? Dump a jar over steaming basmati rice—instant feast! For busy nights, I’ll toast some naan in the oven while the korma reheats (medium heat, stir often!). Feeling fancy? Add roasted veggies or a dollop of mango chutney. Pro tip: Always stir in fresh cilantro right before serving—that pop of green makes all the difference!

Nutritional Information for Canning Chicken Korma

Here’s the scoop on what’s in each delicious serving (about 1 cup): roughly 320 calories, with 25g of protein to keep you full. The cream and almonds give it 18g of fat (8g saturated), while the spices pack flavor without adding much sugar (just 5g). Keep in mind these are estimates—your exact amounts might vary slightly depending on chicken size or how much sauce clings to your spoon!

Frequently Asked Questions About Canning Chicken Korma

I get asked about this recipe all the time—here are the questions that pop up most often from fellow canning enthusiasts:

How long does canned chicken korma last?
Properly processed jars stay delicious for up to 1 year, though I think the flavor peaks around 6 months. Always store in a cool, dark place and check seals before using—if the lid pops or looks bulged, toss it immediately.

Can I use coconut milk instead of cream?
Absolutely! It changes the flavor slightly but works great for dairy-free versions. Just keep the same measurements—and make sure to use full-fat coconut milk for that luxurious texture.

Is a pressure canner really necessary?
Yes, yes, a thousand times yes! Chicken is low-acid, so water bath canning isn’t safe here. Invest in a good pressure canner—it’ll pay for itself in homemade meals. No shortcuts with food safety!

What if my sauce separates after canning?
Don’t panic! This happens sometimes with cream-based sauces. Just give the jar a gentle stir when reheating—it’ll come right back together. The taste won’t be affected at all.

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