Curry Marinade

Recipe by Michael Shuster

Curry Marinade

SERVES:

Ingredients Nutrition

• 1 1 ⁄₂ teaspoons curry powder
• 5 garlic cloves
• 1 small onion
• 1 jalapeno pepper
• 5 leaves mint
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 1 ounce olive oil
• 2 1 ⁄₂ ounces balsamic vinegar

Directions

1. Place all of the ingredients into the food precessor and blend.
2. For chicken or lamb, it is best to cube the meat and marinade overnight before skewering and BBQing.
3. For vegetables, add an extra oz. of olive oil and simply brush onto the veggies as you are grilling them.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (34 g)

Servings Per Recipe: 4

Amt. Per Serving % Daily Value Calories 84.5 Calories from Fat 65 77% Total Fat 7.3 g 11% Saturated Fat 1 g 5% Cholesterol 0 mg 0% Sodium 2 mg 0% Total Carbohydrate 5 g 1% Dietary Fiber 0.8 g 3% Sugars 2 g 7% Protein 0.6 g 1%

Recipe of the week: 'Curry Marinade'

Posted by Hilli, Assistant Editor on July 17, 2014

This week's recipe comes from Marinades by Lucy Vaserfirer—a cookbook entirely dedicated to what our cooking columnist Sybil Pratt describes as "that little something that gives anything and everything you cook on the grill a special zing." Try this Indian-influenced Curry Marinade with lamb chops.

This bright yellow mixture isn’t exactly an authentic Indian recipe, but it’s sure to satisfy fans of curry.

Yield: About ½ cup (enough for 2 to 4 servings)

• 3 tablespoons canola oil
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 tablespoon minced fresh cilantro
• 2 teaspoons curry powder
• Kosher salt

Measure the oil, lime juice, ginger, garlic, jalapeño, cilantro and curry powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.

SUGGESTED USES: boneless, skinless chicken thighs, pork chops, or lamb chops (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled.

For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.

Set the bag aside at room temperature for about half an hour. Remove the chops from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the chops when they are medium-rare. Tent the chops with foil and let rest for 5 to 10 minutes before serving.

Serve these lamb chops with dal and basmati rice, or any other Indian-style side dishes you like.

Recipe © 2014 by Lucy Vaserfirer and used by permission of The Harvard Common Press. Read our review of this book.

Subscribe to BookPage >

All material Copyright ©1996-2017 BookPage and ProMotion, inc.

BookPage® and the BookPage® logo are registered trademarks of ProMotion, inc.

Curry Marinade

Ingredients

• 1/4 cup canned no-salt-added chicken broth, undiluted
• 1/4 cup low-sodium soy sauce
• 1 tablespoon curry powder
• 1 tablespoon safflower oil
• 2 teaspoons sugar
• 1 clove garlic, minced

Nutritional Information

• Calories 21
• Caloriesfromfat 0.0%
• Fat 1.5g
• Satfat 0.1g
• Monofat 0.0g
• Polyfat 0.0g
• Protein 0.1g
• Carbohydrate 1.3g
• Fiber 0.0g
• Cholesterol 0.0mg
• Iron 0.0mg
• Sodium 156mg
• Calcium 0.0mg

How to Make It

Combine all ingredients in a medium bowl; stir well. Use immediately or store in refrigerator. Use to marinate chicken, beef, pork, or fish (see chart, page 19), or stir into cooked rice or lentils.

Oxmoor House Cooking Light Collection

You May Like

Sign Up for our Newsletter

Ratings & Reviews

Delicious and healthy recipes customized for you!

Grilled Curry Chicken

• 3 hrs 20 mins
• Prep: 3 hrs,
• Cook: 20 mins
• Yield: 4 Servings

I found a nearly-expired can of coconut milk in my pantry, so this simple marinade seemed like the perfect solution. Coconut milk and curry powder make up the marinade for these tasty grilled chicken breasts.

The chicken may be broiled, grilled, or pan grilled.

Curry Beef Marinade Kebabs

Recipe by Queen Dragon Mom

people discussing

Top Review by

Top Review by

people discussing

Curry Beef Marinade Kebabs

SERVES:

UNITS:

Ingredients Nutrition

vegetables

Directions

1. Day 1:
2. Measure beer without a head.
3. Mix with remaining ingredients, excepting meat and vegetables.
4. Pour marinade over beef in sealable container.
5. Refrigerate overnight.
6. Day 2:
7. If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
8. Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
9. Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
10. To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
11. Preheat grill to 300 degrees.
12. Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
13. (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
14. Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
15. When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
16. Remove from grill, serve with anything you want.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

get the genius kitchen app.

Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV.

Join the Conversation

• all
• reviews
• tweaks
• q & a

Attach Photo

Would you like to attach a photo to your submission?

• Browse
• Cancel

Attach Photo

The image has been attached to your submission.

Report this post?

Are you sure you want to report this post for review?

• Yes, report it.
• Oops! Cancel!

You must be logged in to interact with the activity feed.

• Log in now
• Cancel

Missing Input

Please enter a rating or review before submitting.

Missing Input

Please enter a reply before submitting.

Please enter your before submitting.

Your reply has been submitted for moderation.

There was an error processing your submission. Please refresh and try again!

Nutrition Info

Serving Size: 1 (560 g)

Servings Per Recipe: 8

Amt. Per Serving % Daily Value Calories 1742.7 Calories from Fat 1512 87% Total Fat 168 g 258% Saturated Fat 69.6 g 347% Cholesterol 266.1 mg 88% Sodium 102.4 mg 4% Total Carbohydrate 18.9 g 6% Dietary Fiber 4.1 g 16% Sugars 7 g 27% Protein 33 g 66%

Grilled Curry Chicken Kebabs Recipe

Fire up your grill and get ready for some serious smoke.

Grilled chicken kebabs packed with curry flavor. [Photograph: Shao Z.]

Even relatively dry, bland chicken can come out juicy and flavor-packed on the grill. All it takes is a quick injection of flavor in the form of a great marinade with the right ingredients, plus a little bit of good technique.

Why It Works

• A flavor-packed marinade made with curry and coconut milk not only adds flavor but also improves browning.
• Salt in the marinade seasons the chicken and helps it retain juices as it cooks.
• Using a two-level fire allows you to control how quickly the chicken cooks.

• Yield: Serves 4 to 6
• Active time: 30 minutes
• Total time: 2 hours
• Rated:

Ingredients

• 3 tablespoons coconut milk
• 6 cloves garlic, minced (about 4 teaspoons)
• 2 teaspoons curry powder
• 2 teaspoons fish sauce
• 1/4 teaspoon chili flakes
• 1 tablespoon minced shallot (about 1 shallot)
• 1/4 teaspoon kosher salt
• 1 pound skinless chicken thighs, cut into 1-inch cubes

Directions

In a mixing bowl, combine coconut milk, minced garlic, curry powder, fish sauce, chili flakes, minced shallot, and kosher salt. Stir until everything is combined and add the chicken. Mix well and refrigerate for at least 30 minutes and up to 12 hours.

When you’re ready to cook, thread the chicken onto the bamboo skewers.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place skewers on the middle of the grill (between the hot and cool sections), cover, and cook until skewers are well browned on the first side, about 5 minutes. If skewers are browning too fast, shift them to the cooler side; if not browning fast enough, move them closer to the hotter side. Flip the skewers and cook until the second side is browned and the thickest piece of chicken registers 160°F on an instant-read thermometer, about 5 minutes longer. Transfer to a serving platter, let rest for 2 minutes, and serve.

Special Equipment

This Recipe Appears In

I was born in Guangzhou, the birthplace of dim sum, and raised in the Chinatown neighborhood of Philadelphia. As a sibling-less child, cooking was a way to keep myself entertained. That’s how my love for food started and it continues to grow.

Filed Under

All the tips and recipes you need for the perfect barbecue.

Your comment has been accepted and will appear in a moment.

Add a Comment

Preview Your Comment

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.

Hey Chef, What Can I Do With Curry Powder?

The tastiest bites delivered to your inbox!

Keep up with our latest recipes, tips, techniques and where to eat!

The tastiest bites delivered to your inbox!

Curry Goat

Ingredients

• 1/2 cup soy sauce
• 1/4 cup curry powder
• 1/4 cup chopped garlic
• 2 tablespoons chopped fresh basil
• 1 tablespoon crushed red pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 pounds goat meat, cut into 2-inch chunks

• 1/2 cup oil
• 4 cups coconut milk
• 2 cups chopped onions
• 1 cup chopped bell peppers
• 1/2 cup chopped carrots
• 1/4 cup chopped green onion
• 4 bay leaves
• Rice or rice and peas, for serving

Directions

For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.

For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.

Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.

Serve with rice or rice and peas.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Cassie Simmonds, Jawaiian Irie Jerk Restaurant

Categories:

Recipe of the Day

Get an editor-picked recipe delivered to your inbox daily. Privacy Policy

Red Curry Marinated Skirt Steak Fajitas

Ingredients

• 1/4 cup red curry paste
• 1/2 cup canola oil
• 1/4 cup plus 2 tablespoons fresh lime juice
• 2 pounds skirt steak, cut in half or thirds crosswise
• 1/4 cup clover honey
• Kosher salt and freshly ground black pepper
• Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
• Pickled Roasted Peppers, recipe follows
• Barbecued Onions, recipe follows
• Avocado Crema, recipe follows

Pickled Roasted Peppers:

• 1 cup white wine or rice vinegar
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 clove garlic, thinly sliced
• 2 roasted red bell peppers, peeled, seeded and thinly sliced
• 2 roasted yellow bell peppers, peeled, seeded and thinly sliced
• 1 tablespoon finely chopped fresh oregano

Barbecued Onions:

• 2 Vidalia onion, cut into 1/4-inch thick slices
• Canola oil
• Kosher salt and freshly ground black pepper
• BBQ rub, such as Bobby Flay BBQ Rub
• BBQ sauce, such as Bobby Flay BBQ Sauce

Avocado Crema:

• 2 ripe Hass avocados, peeled, pitted and chopped
• 2 tablespoons rice vinegar
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves
• Kosher salt and freshly ground black pepper

Directions

Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.

Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.

Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.

Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat.

Pickled Roasted Peppers:

For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.

Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups.

Barbecued Onions:

Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.

Avocado Crema:

For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.

Categories:

Grilling on TV

Recipe of the Day

Get an editor-picked recipe delivered to your inbox daily. Privacy Policy

Savor the Flavor of Our

Premium Ingredients. Authentic Taste.

150 Years in the Making.

Claim your seat at the table

Sign up for our email list to receive future Bertolli ® coupons, recipes and more.

You can opt out at any time. View our Privacy Policy.

Inspiration

About Bertolli

© 2017 Mizkan America, Inc. United States This website is directed only to U.S. consumers for products and services of Mizkan America, Inc. United States. This website is not directed to consumers outside of the U.S.

select your bertolli ® experience

All your favorites will be deleted and cannot be restored.

Save Across Devices

Create an account now to start saving your favorite recipes, products and how-to's across all of your devices.

Curry Grilled Chicken Recipe

Curry Grilled Chicken Recipe

Ingredients

• 1/2 cup sugar
• 1/2 cup vinegar
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)

Directions

• 1/2 cup sugar
• 1/2 cup vinegar
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)

1. In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag or shallow glass container; add the chicken. Seal or cover and refrigerate for 1-2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat for 6 minutes on each side or until juices run clear. Yield: 4 servings.

Select the Newsletters that interest you to subscribe

Recipe of the day newsletter

Receive new recipes and fan favorites for daily inspiration!

Taste of home

Quick & easy homemade meals that are perfect anytime!

Taste of home

Get our 10 most popular recipes delivered to your inbox!

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews for Curry Grilled Chicken

Average Rating

"My husband and I really enjoyed this chicken! I used 1/4 cup of cider vinegar instead of 1/2 cup white vinegar, which we thought tasted just fine. I also marinated it for 6 hours instead of 1-2. (Next time I might even marinate it longer!) The chicken was delicious and I look forward to making it again."

"Marinade makes chicken tasty and juicy. I sliced the chicken long wise , put on skewers and grilled in cast iron pan. Came out great. Will definitely do again! Thanks."

"Delicious! I marinated mine overnight. The spice mixture was just right."

"This is a good recipe. I only use about 1 teaspoon of sugar and I add a bit more curry. Otherwise, it is way too sweet for my taste. This recipe makes a lot of marinade, so I reserve half the marinade before adding it to the chicken to baste the chicken with while I am BBQing later. I then cut the chicken into cubes and marinate for a few hours. I cook the chicken cubes on skewers. Sometimes I put pieces of sweet peppers on the skewers as well. I find this way, you get to taste more of the delicious sauce. I make this recipe over and over. It's one of my absolute favourites!"

"I was looking for something new and different for summer grilling. This recipe included ingredients I had on hand, and it sounded like a great flavor combination. This ended up being a great recipe! I used chicken thighs rather than boneless skinless chicken breast halves, and I marinated the chicken for about 1-2 hours longer than stated in the recipe. Since the chicken was bone-in, my husband allowed the chicken to cook longer on the grill than stated in the recipe, in order to reach the proper temperature level. My husband said that this chicken was "super-delicious". The chicken turned out moist and flavorful, and it browned beautifully. This recipe is a keeper!"

Similar Recipes

• 

More from Taste of Home

Curried Chicken Salad Sandwiches

Curried Coconut Chicken

Not a member yet?

Registration is easy and FREE!

As a member of tasteofhome.com, you can:

• Store and Organize Recipes in your Recipe Box
• Rate Recipes and Add Comments
• Get Free Newsletters
• And More!

Join with Email

Already a member?

Please enter your first name, this will be used as your display name for reviewing recipes and leaving comments.

An email was sent to with a link for you to reset your password.

Didn't get the email?

Click here for tips from Customer Service.

Please enter your email address and we will send you a link to create a new password.

An email was sent to with a link for you to reset your password.

Didn't get the email?

Click here for tips from Customer Service.

By creating an account you are agreeing to receive occasional email offers from our Family of Publications and you accept our Terms of Service and Privacy Policy

Continue with Facebook

Email address is required for account creation.

Your account has been created

Save recipes, rate favorites and join the fun!