Canning Chicken Curry

5 from 1 vote

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.

Prep Time15

Cook Time1 30

Total Time1 45

Course: meal

Cuisine: Indian

Keyword: Chicken Canning Recipe, Meal in a Jar

Servings: servings (2 quarts or 4 pints)

Equipment

Pressure Canner

Ingredients

2 lbs chicken boneless, white or dark meat, cut into 2-inch cubes
1 cup onion finely chopped
1 cup tomatoes finely chopped, fresh or canned
1 cup potato peeled and diced
½ cup raisins optional
4 tbsp fresh cilantro finely chopped
4 tbsp tomato paste
2 tsp salt or to taste
1 tsp curry powder
1 tsp garam masala
Hot chicken broth or water to fill jars, about 1 cup per quart, see notes

Instructions

Prepare a pressure canner and jars before beginning.
Chop onion, tomato, potato, and cilantro. Cube chicken into 2-inch pieces.
Combine all ingredients (except broth) in a large bowl and mix well.
Heat broth or water until hot.
Pack mixture into hot jars, leaving 1-inch headspace.
Top off with hot broth or water, maintaining headspace.
Remove air bubbles, adjust liquid, and wipe jar rims.
Apply lids and rings.
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.
Once the processing time is complete, allow the canner to cool completely before opening to remove jars.
Let jars cool for 12–24 hours. Check seals before storing.

Notes

Each quart jar should need about 1 cup of hot water or broth, but this can vary, so make sure you have extra water on in a kettle just incase.

Canning Safety Note

This is a tested recipe from Ball Canning’s All New Book of Canning and Preserving. As it includes meat and low-acid vegetables, it must be pressure canned. Water bath canning is not safe for this type of meal. Always follow the recommended pressure and time for your altitude.

Altitude Adjustments
Use these pressure guidelines when canning at elevation:

Dial Gauge Canners

0–2,000 ft: 11 lbs
2,001–4,000 ft: 12 lbs
4,001–6,000 ft: 13 lbs
6,001–8,000 ft: 14 lbs

Weighted Gauge Canners

0–1,000 ft: 10 lbs
Above 1,000 ft: 15 lbs

Serving Suggestions

To serve, heat the contents in a saucepan for 10 minutes, stirring often. Spoon over hot rice or grain of choice. You can also add coconut milk or cream for a richer sauce, or add cream and butter for something similar to classic butter chicken.

Nutrition