Canning Chicken Korma

Canning chicken korma is a great way to preserve bold Indian-inspired flavors in a shelf-stable format. This simple raw pack recipe uses boneless chicken breast and a fragrant blend of spices, without any added liquid to dilute the flavor.

It’s designed to be finished at serving time with coconut milk or cashew cream, so every jar is packed with rich, concentrated seasoning. Just heat and serve for a quick, satisfying curry that’s ready when you are.

Chicken Korma is a rich, spiced curry traditionally made with yogurt or cream and nuts, but in this version, we’re keeping things simple for the canning jar. This pressure canned Chicken Korma recipe uses dry spices and a raw pack method with boneless chicken breast to create a deeply flavorful base—just add coconut milk or cashew cream when serving, and dinner’s ready in minutes.

While many korma recipes use chicken thighs, you’ll want to use breast or tenders when canning.  Chicken thighs tend to get stringy in the canner, and they fall apart when reheated.  That’s fine for when you’re canning chicken taco meat or bbq pulled chicken, which works fine in shreds, but it’s not the best for curries.

Since you’ll want the chicken to stay whole after reheating, be sure to use boneless skinless breasts.  Other that that simple note, the recipe is pretty much effortless.  Just chop the chicken, toss in spices and then pack in canning jars.

After that, the canning time is the same as for raw pack canning chicken, just 75 minutes for pints and 90 minutes for quarts.

(Keep in mind, you can’t add things like cashews or coconut milk to the canning jar, but they’re already shelf stable.  Just add 1 can of coconut milk to a quart of canned korma base.  Cashews are optional, but they can be nice too at serving.)

Ingredients for Chicken Korma in a Jar

This recipe makes 2 quarts, and it’s easy to scale up for larger batches. Here’s what you’ll need:

Chicken Breast – Boneless, skinless chicken breast works best here. It holds together through the canning process and gives you clean, firm chunks in the finished dish.

Dry Spices – A full tablespoon each of curry powder, turmeric, garlic powder, and onion powder builds a bold flavor base. Garam masala, cumin, ginger, chili powder (or paprika), and salt round out the spice blend.

There’s no broth or liquid added—just chicken and dry seasonings. This keeps the flavor concentrated and avoids diluting the curry with extra liquid.

How to Make Chicken Korma for Pressure Canning

This is a raw pack canning recipe, which means there’s no need to pre-cook the chicken. That keeps the prep simple and fast.

Start by cutting the chicken breast into 2-inch pieces. Place the cut chicken into a large bowl and add all the dry spices. Use your hands or a sturdy spoon to mix until the chicken is evenly coated.

Pack the seasoned raw chicken into hot, clean jars, leaving 1¼ inch headspace. Because there’s no added liquid, it’s especially important to avoid packing too tightly—leave enough space for the meat to release juices as it cooks during canning.

Debubble the jars (as best you can with raw pack), wipe the rims clean, and secure two-piece lids.

Process the jars at 10 pounds pressure for weighted gauge canners or 11 pounds for dial gauge canners, adjusting for altitude. Process pints for 75 minutes and quarts for 90 minutes.

Let the canner cool naturally, then remove the jars and allow them to sit undisturbed for 12–24 hours. Check seals before labeling and storing.

How to Serve

When you’re ready to serve, pour the contents of the jar into a saucepan and bring to a boil. Simmer for 5–8 minutes until heated through. Add one can of coconut milk (or coconut cream for a richer result).

For extra richness, you can stir in ½ cup of cashew butter or ¾ cup raw cashews, ground into a paste. Whole cashews also work—raw, unsalted ones give the best flavor.

Serve over rice or with naan for a quick and deeply satisfying meal.

Chicken Canning Recipes

Looking for more homemade curries and flavorful chicken meals to put on your pantry shelf?

This Chicken Korma is deeply spiced and perfect with coconut milk, but if you want something bolder, try Canning Chicken Curry or Thai Red Curry Chicken—both are tested recipes packed with aromatic flavor.

For a more traditional comfort food route, Canning Chicken and Gravy and Chicken Pot Pie Filling are great options that transform easily into cozy meals.And don’t forget the basics—Canning Chicken Soup and Chicken and Corn Chowder are pantry staples that are endlessly versatile.