Pork (or Chicken) in Creamy Tomato Indian Curry

Renée G.


*Ginger-Garlic Paste:

½ cup whole garlic cloves
½ cup fresh ginger, peeled, and sliced
¼ cup canola oil
Put the garlic, ginger, and canola oil in a mini-food processor and let it run until a semi-smooth paste comes together. Tiny pieces of solids are okay, but it should really resemble a paste.

Store unused paste in tightly covered container in fridge for 1 - 2 weeks. Use in soups, stews, gravies.

pinch tips: How to Carve a Whole Chicken






30 Min


35 Min


Stove Top


1 pound boneless, pork, cut into large bite size pieces, or skinless chicken thighs, pierced with a fork, and cut into large chunks


1 cup plain yogurt, whisked until smooth
3 tablespoons ginger-garlic paste*, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper


2 teaspoons olive oil
3 tablespoons butter
1/3 cup ginger-garlic paste
2 serrano peppers, minced (seeds removed if you don't want it really spicy)
2 tablespoons tomato paste
1 teaspoon garam masala**
2 teaspoons paprika
8 roma tomatoes, diced
1 ½ teaspoons kosher salt
1 to 2 cups water
oil, for grilling
½ cup heavy cream


garam masala contains fennel, cinnamon, clove, cardamon, star anise, nutmeg, pepper, ginger, and neem leaves.
it is popular in northern india, and is a warm mixture of spices. recipes for masalas vary according to regions, as well as with individual cooks, who often take great pride in grinding and concocting a new masala for each recipe as needed.

Directions Step-By-Step

In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate in the refrigerator 4 – 6 hours or overnight.
Place a large skillet over medium heat and melt the olive oil and butter; add the Ginger-Garlic Paste and serrano peppers. Sauté until lightly browned around the edges. Add tomato paste and cook until tomato paste has darkened in color, about 3 minutes. Add the garam masala and paprika; sauté for about 1 minute to develop the flavors.
Stir in tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. (You may need more water depending on how much liquid the tomatoes give off.)
Meanwhile, heat the grill. When it is hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Chicken doesn’t need to cook through at this point; it will continue to cook in the sauce.)
Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken to the sauce. Set heat simmer and cook for about 10 minutes. Add the cream and stir thoroughly.
Garnish with minced fresh cilantro or flat leaf parsley, and serve over rice, with naan and a small bowl of plain yogurt.

About this Recipe

Course/Dish: Chicken, Pork
Main Ingredient: Chicken
Regional Style: Indian