This Vegan Shahi Chicken Korma with Jackfruit is a decadent complex flavored dish that your entire family will love! Glutenfree, Soyfree, option for Nutfree

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 20 oz can young green jackfruit (drained, washed and squeezed with a kitchen towel. (See instructions for prep))
  • 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 oil
  • 2 cups chopped red onion
  • 2 tablespoons cashews
  • 2 tablespoons pumpkin seeds (or use hemp seeds or melon seeds)
  • 2 bay leaves
  • 1.5 Cups water
  • 2 whole cloves
  • 1/4 teaspoon whole black peppercorns
  • 1 cinnamon stick
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne 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 plain non dairy yogurt
  • 1 tablespoon ginger garlic paste or use 1/2 inch of minced ginger and 3 cloves of garlic (minced)
  • 1 tablespoon tomato paste (or use 1.5 tablespoons ketchup)
  • 1 teaspoon ginger (julienned)
  • ½ teaspoon or more salt

To add later:

  • 4 strands of saffron mixed in 1 tablespoon hot water, (optional)
  • 1/2 teaspoon garam masala

For garnish:

  • Cilantro and lemon juice. (and julienned ginger)

Method

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.