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Shahi Chicken Korma with Jackfruit
5 from 24 votes

Shahi Chicken Korma with Jackfruit

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.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4
Calories: 288 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Open tbe towel. If the jackfruit pieces are too large then break them apart into halves and add to a bowl.
  3. Mix the poultry seasoning and the corn starch and sprinkle all over the jack fruit. Toss to coat and set aside.
  4. 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.
  5. 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 .
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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: 4 Serving

Amount Per Serving

Calories 288

% 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.