This spicy, smoky-flavored marinade tenderizes poultry and meat while contributing a subtle curry flavor.Plus: More Grilling Recipes and Tips

Jim Cohen
June 1996

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Recipe Summary

Yield:
MAKES ABOUT 2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.