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

Canning Chicken Korma
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A rich and flavorful chicken korma made for canning, perfect for preserving this delicious dish for future meals.

Ingredients

Scale
  • 2 lbs boneless chicken, cubed
  • 1 cup plain yogurt
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tbsp ghee or vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1/2 cup heavy cream
  • 1/4 cup ground almonds
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat ghee or oil in a large pot over medium heat.
  2. Add onions and sauté until golden brown.
  3. Add garlic and ginger, cook for 1 minute.
  4. Stir in cumin, coriander, turmeric, garam masala, and chili powder.
  5. Add chicken and cook until lightly browned.
  6. Mix in yogurt and simmer for 10 minutes.
  7. Add cream and ground almonds, cook for another 10 minutes.
  8. Adjust salt to taste.
  9. Ladle hot korma into sterilized canning jars, leaving 1-inch headspace.
  10. Process jars in a pressure canner for 75 minutes at 10 psi.
  11. Let jars cool before storing.

Notes

  • For a thicker sauce, reduce the amount of cream.
  • Double-check jar seals before storage.
  • Use within 1 year for best quality.

Nutrition

Find it online: https://cannedkitchen.com/canning-chicken-korma-recipe/