preserving the harvest, recipes

CHICKEN CURRY

I’m still working on meals in a jar for quick lunches, but you will be happy to know that I’m not posting all of them right now HA! 
 
This is a recipe I tried, because the baby daughter loves anything curry. Why not put something on the shelves that she will love?!?

 
INGREDIENTS (for 4 pints)
2 pounds chicken breasts, cut into 1 inch cubes
1 cup potatoes, peeled and cubed
1 cup onions, diced
1 cup tomatoes, diced
1/2 cup raisins
4 tablespoons tomato paste
1 teaspoon curry
1 teaspoon garam masala *
chicken stock
 
Prepare your pint jars by washing and sterilizing.
 
Divide all the listed ingredients (except the chicken stock) evenly among the jars. Slowly add the chicken stock to the jars until it reaches one inch headspace. I use chopsticks to remove the air bubbles and allow the stock to fill all the air pockets within the jar. (This was before the chicken stock.)

 

 

 
 
 
 
 
Ackkkkkkkkk!  I forgot to add my tomatoes!
 
 
 
 
 
 
 
 
 
 
Place your prepared 2 piece lids onto the jars, and process in a pressure canner for 75 minutes at the pressure required for your location. PLEASE READ THE MANUFACTURER’S INSTRUCTIONS FOR OPERATING YOUR PRESSURE CANNER.
 
* Garam Masala is an Indian spice that I seldom use. So rather than making a special trip to the store and spending big $’s for this spice, I looked up the “main” ingredients and made my own concoction. I kept it simple and used 1/4 teaspoon each of cinnamon, ground cloves, cumin, and paprika. This probably tastes nothing like garam masala, but it worked for me. 
 
 
 
 
 
 
Now, all I need to do is decide what to serve with this….
 
 
 
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