Curried Yogurt Marinade

This spicy, smoky-flavored marinade tenderizes poultry and meat while contributing a subtle curry flavor.

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  • Servings: MAKES ABOUT 2 CUPS

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Ingredients

  • 1 dried ancho chile
  • 2 garlic cloves, peeled
  • 1 tablespoon Madras curry powder
  • 1/2 tablespoon olive oil
  • 2 cups plain yogurt
  • 1 small red onion, finely chopped

How to make this recipe

  1. In a small bowl, cover the ancho chile with hot water. Let soak until softened, about 20 minutes. Drain the chile, reserving 2 tablespoons of the soaking liquid. Halve, stem and seed the ancho.
  2. In a blender, combine the garlic and ancho and blend until finely chopped. Add the curry powder, oil and the reserved ancho soaking liquid and blend until smooth. Blend in the yogurt. Transfer to a bowl and stir in the onion.

Serve With

Any kind of beefsteak, lamb, chicken: marinate 8 to 12 hours.

Contributed By Published June 1996





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