pork (or chicken) in creamy tomato indian curry
*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.
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yield
6 serving(s)
prep time
30 Min
cook time
35 Min
method
Stove Top
Ingredients For pork (or chicken) in creamy tomato indian curry
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1 pound boneless, pork, cut into large bite size pieces, or skinless chicken thighs, pierced with a fork, and cut into large chunks
- MARINADE
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1 cup plain yogurt, whisked until smooth
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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)
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1 teaspoon kosher salt
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½ teaspoon freshly ground black pepper
- SAUCE:
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2 teaspoons olive oil
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3 tablespoons butter
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1/3 cup ginger-garlic paste
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2 serrano peppers, minced (seeds removed if you don't want it really spicy)
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2 tablespoons tomato paste
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1 teaspoon garam masala**
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2 teaspoons paprika
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8 roma tomatoes, diced
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1 ½ teaspoons kosher salt
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1 to 2 cups water
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oil, for grilling
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½ cup heavy cream
- **GARAM MASALA: GARAM MEANS ‘HEAT,’ OR ‘HOT.’ MASALA MEANS SPICE BLEND.
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garam masala contains fennel, cinnamon, clove, cardamon, star anise, nutmeg, pepper, ginger, and neem leaves.
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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.
How To Make pork (or chicken) in creamy tomato indian curry
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1Marinade: 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.
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2Sauce: 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.
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3Stir 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.)
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4Meanwhile, 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.)
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5Pour 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.
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6Garnish with minced fresh cilantro or flat leaf parsley, and serve over rice, with naan and a small bowl of plain yogurt.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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