Butter Chicken

Processing: Pressure Canner 75mins (pints), 90mins (quarts)

Storage: 12 months+
Yield: 8 cups     
   
Diced skinless chicken breast in a tomato sauce with onion, garlic, ginger and spices. Just heat and stir through some sour cream, then serve with rice, potatoes or pasta.  
    

Ingredients:
2 tablespoons olive oil

2 cups finely diced onion

4 teaspoons minced garlic

2 teaspoons minced ginger

3 cups crushed tomatoes

2 teaspoons finely diced green chillies [optional]

2 tablespoons paprika

2 tablespoons curry powder

2 teaspoons kosher salt

1 1/2 tablespoons dried coriander leaves

1 1/2 pounds (750g) skinless chicken breast, trimmed, cut into 1" cubes

     

Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
      
Saute oil, onion, garlic and ginger.

Over high heat, saute onion, garlic, ginger and oil until brown. Remove from pan and drain on paper towel while you prepare the other ingredients.
   

Prepare lids.

While you are making the sauce, place the lids into a pot of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.

      

Add remaining ingredients (except chicken) to pot.

Place the onion mix back into the pot with the spices and crushed tomatoes. Stir well. Bring to a boil. Have a quick taste, adding extra chili if you want more heat.
    
Add chicken.
Stir in the chicken into the sauce, heat the pot to a boil again then turn the heat off.   
   

Ladle hot chicken mixture into hot jars.
Immediately spoon the hot chicken mixture into your prepared hot jars, leaving a 1 inch (2.5cm) headspace. Remove bubbles, wipe rims and seal.
  

Pressure canner processing.

Your pressure canner needs 2 inches (5cm) of boiling water in the bottom before adding the jars. Then place each filled jar into the canner. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Once pressure is reached, start your timer for 75mins (pints) or 90mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench overnight.
   

Next day check for seals.

Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
  
Serving ideas.
Heat jar contents for 4-5 minutes until hot. Serve with rice, naan bread or wraps and sour cream. Also good with pasta or potatoes.

        
STEP-BY-STEP PHOTOGRAPHS HERE