Shahi Chicken Korma with Jackfruit
User Reviews
5
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
288 kcal
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Course
Main Course
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Cuisine
Indian
Shahi Chicken Korma with Jackfruit
Report
Shahi Chicken Korma with Jackfruit offers a rich curry combining young jackfruit seasoned with poultry spices and coated in cornstarch, simmered in a creamy, aromatic sauce made from browned onions, nuts, seeds, and traditional spices. The result is a textured, spiced dish with layers of warmth and subtle heat, suitable as a plant-forward alternative to chicken korma.
Description
This Shahi Chicken Korma features jackfruit prepared by draining, washing, and pressing out excess liquid before coating with cornstarch blended with poultry seasoning. Meanwhile, onions are cooked until golden and blended with cashews and pumpkin seeds, along with whole spices like bay leaf, cloves, cinnamon, and black peppercorns to create a smooth sauce base infused with ground coriander, turmeric, cayenne, paprika, garam masala, and nutmeg. The jackfruit is likely then cooked in this sauce, building a complex flavor profile.
The dish balances the tender texture of jackfruit with a creamy, spiced sauce that includes non-dairy yogurt and tomato paste, resulting in a mildly spicy, richly aromatic curry with fragrant saffron added optionally at the end. Garnished with cilantro, lemon juice, and julienned ginger, it delivers a fresh finish to the indulgent sauce.
This korma can be served as a main dish alongside rice or flatbreads. Variations include substituting jackfruit with soy curls, seitan, roasted vegetables, or chickpeas, and adjusting for nut allergies by replacing cashews with seeds or tofu in the sauce. It also accommodates no onion or garlic diets by using zucchini and specific spices instead.
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Ingredients
- 20 oz jackfruit drained, washed and squeezed with a kitchen towel. (See instructions for prep, young, green; canned
- 1 1/2 tablespoon corn starch or tapioca starch
- 1/2 teaspoon poultry seasoning or use generous pinches of sage, onion powder, garlic powder, thyme, celery salt, black pepper
For the sauce:
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 cups onion red, chopped
- 2 tablespoons cashews
- 2 tablespoons pumpkin seeds or use hemp seeds or melon seeds
- 2 bay leaf
- 1.5 Cups water
- 2 clove whole
- 1/4 teaspoon black peppercorns whole
- 1 cinnamon stick
- 2 teaspoons ground coriander
- 1/2 teaspoon Turmeric
- 1/2 teaspoon cayenne powder or Indian red chili powder
- 1 to 1 1/2 teaspoons paprika or use Kashmiri chili powder
- 1/2 teaspoon garam masala
- 1/8 teaspoon nutmeg
- 3 tablespoons Non-Dairy yogurt plain
- 1 tablespoon ginger garlic paste minced, or 1/2 inch minced ginger and 3 cloves garlic
- 1 tablespoon tomato paste or use 1.5 tablespoons ketchup
- 1 teaspoon ginger julienned
- ½ teaspoon salt or more
To add later:
- 4 saffron optional, strands mixed in 1 tablespoon hot water
- 1/2 teaspoon garam masala
For garnish:
- cilantro and julienned ginger
- lemon juice and julienned ginger
Instructions
- Drain and wash the jackfruit really well. Then use a paper towel to wrap the jackfruit and then wrap it up in a kitchen towel and squeeze really well, to remove any excess brine. Squeeze by wringing the towel.
- Open tbe towel. If the jackfruit pieces are too large then break them apart into halves and add to a bowl.
- Mix the poultry seasoning and the corn starch and sprinkle all over the jack fruit. Toss to coat and set aside.
- Heat a large skillet over medium heat. Add 2 teaspoons oil, onion and a pinch of salt and cook until the onion is golden brown. This can take anywhere from 7 to 9 minutes.
- Deglaze the skillet with splashes of water if the onion starts to scorch on the edges but is not evenly golden brown. This depends on the pan and stove. The deglazing also helps conduct the heat evenly and that will help the onion brown evenly .
- Once the onion is golden brown all over, transfer to a blender, add the cashews, pumpkin seeds and 1 1/2 cups of water and blend until the cashews break down. I usually blend for a minute and let it sit for 5 minutes or so, then blend again, and repeat for another 2-3 cycles, so that the cashews and pumpkin seeds are very creamy. Set this mixture aside.
- Heat another teaspoon of oil in a skillet over medium heat. Once the oil is hot add all of the whole spices; bay leaves, cloves, black pepper corn, and cinnamon stick. Cook for 30 seconds or until the bay leaves start to change colour.
- Once the whole spices are golden brown, add the corn starch coated jackfruit to the skillet and cook until the jackfruit is golden on some of the edges. This can take anywhere from 5 to 7 minutes.
- In the meanwhile, mix all of the ground spices in the yogurt and keep ready. That’s the coriander, turmeric, cayenne, paprika, garam masala and nutmeg. Mix really well. You can also add 1/8 teaspoon of allspice for additional flavor.
- Add in the yogurt mixture to the skillet. Then add a splash of water and the ginger garlic paste and mix really well. Cook until the mixture thickens a little bit. It will take just about a minute because the pan is going to be hot.
- Add in the julienned ginger, tomato paste and the blended cashew paste and salt and mix really well. If the mixture is already really thick, add in some water then partially cover and cook until there is a little bit of oil on top of the sauce.
- Stir in between so that the thickening sauce does not scorch the bottom of the pan. Once thickened evenly, open the lid and add in saffron water and the remaining garam masala, and stir in. Taste and adjust the flavor, you can add more salt and more spiciness, Using some cayenne if needed. Take off the heat. Garnish with cilantro, julienned ginger and lemon juice.
- Serve this with rice or flatbread or add to a bowl with some roasted veggies and other Indian dishes or a side salad.
Notes
- To make nut-free, replace cashews with pumpkin seeds, hemp seeds, melon seeds, or use silken tofu for the sauce.
- Substitute jackfruit with soy curls (soaked and drained) or seitan, coated in cornstarch, or use roasted vegetables or chickpeas added late in cooking.
- For no onion or garlic versions, substitute zucchini for onion and add asafetida or dried fenugreek leaves for flavor.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
51g
(17%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Sodium
367mg
(15%)
Potassium
439mg
(9%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
395IU
(8%)
Vitamin C
9mg
(10%)
Calcium
126mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 367mg | 15% |
| Potassium | 439mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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