Curry Marinade Recipes

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CURRY CHICKEN MARINADE



Curry Chicken Marinade image

Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

1/3 cup vegetable oil
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
2 cloves garlic, grated
2 shallots, sliced
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)

Steps:

  • For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
  • To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

RED CURRY MARINATED SHRIMP



Red Curry Marinated Shrimp image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 red onion, peeled and finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
2 pounds shrimp, shell and tail left on

Steps:

  • Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
  • Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

CURRY MARINADE



Curry Marinade image

Make and share this Curry Marinade recipe from Food.com.

Provided by Michael Shuster

Categories     Sauces

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 84.5, Fat 7.3, SaturatedFat 1, Sodium 2, Carbohydrate 5, Fiber 0.8, Sugar 2, Protein 0.6

CURRY MARINATED CHICKEN



curry marinated chicken image

Chicken marinated with low fat yoghurt great with chicken breasts or quarters

Provided by alisonbyers10

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove skin from chicken
  • Mix all other ingredients in a bowl
  • Place chicken in a large flat pyrex dish
  • Cover chicken in marinade
  • Cover and marinade in fridge for 4 to 24 hours
  • Cook in oven gas mark 6/200c for an hour
  • Serve with whatever you like such as rice, salad, veg curry

CURRIED HONEY MUSTARD CHICKEN



Curried Honey Mustard Chicken image

This is the best chicken recipe I have ever had. We are not 'curry' fans but we all love this recipe!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 6

⅓ cup butter, melted
⅓ cup honey
¼ cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Nutrition Facts : Calories 373.6 calories, Carbohydrate 27.6 g, Cholesterol 109.1 mg, Fat 17.1 g, Fiber 0.7 g, Protein 27.8 g, SaturatedFat 10.2 g, Sodium 562.8 mg, Sugar 23.3 g

COCONUT CURRY MARINADE



Coconut Curry Marinade image

Make and share this Coconut Curry Marinade recipe from Food.com.

Provided by The Real Yeff The C

Categories     Asian

Time 10m

Yield 3/4 cup, 2 serving(s)

Number Of Ingredients 6

150 ml coconut milk
10 ml curry powder
10 ml lime juice
1 minced garlic clove
5 ml granulated sugar
5 ml dry crushed red pepper

Steps:

  • Mix all items together.

Nutrition Facts : Calories 161.7, Fat 16.6, SaturatedFat 14.4, Sodium 11.7, Carbohydrate 4.6, Fiber 0.9, Sugar 0.3, Protein 2

CURRY BARBECUED CHICKEN



Curry Barbecued Chicken image

Great flavor brought to prefection on the BBQ. Be sure to watch chicken carefully, smaller pieces will, of course, cook more quickly.

Provided by Annacia

Categories     Curries

Time 44m

Yield 8 serving(s)

Number Of Ingredients 14

2 (2 1/2-3 lb) broiler-fryer chickens, ready to cook- cut up
1/2 cup cooking oil
1 teaspoon grated lime zest
1/4 cup lime juice
1 tablespoon grated onion
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon pepper
lime slice
parsley

Steps:

  • Combine cooking oil, lime zest and juice, onion, garlic, curry powder,salt, cumin, coriander, cinnamon and pepper.
  • Place chicken in large zip lock bag and pour marinade over chicken.
  • Chill 4 to 6 hrs, turning bag occasionally to coat evenly.
  • Remove chicken pieces and reserve marinade.
  • Place chicken, bone side down over medium-hot coals (or heat).
  • Brush chicken with marinade frequently.
  • Grill for about 25 minutes.
  • Turn chicken over and grill 15 to 20 mins more, continuing to apply marinade.
  • Garnish with lime slices and parsley.

Nutrition Facts : Calories 736.3, Fat 56.5, SaturatedFat 14, Cholesterol 212.8, Sodium 344.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 53

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