CURRY CHICKEN MARINADE
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
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.
SWEET LAMB CURRY
A mild fragrant mix of lamb, raisins, apples, etc. produces a wonderful flavor. Can be made the day before. Serve with rice, sambals, and pappadums. Popular sambals: Banana drenched in lemon juice, Cucumber (Peeled and seeds removed) in yogurt, Mango Chutney, or Toasted Coconut.
Provided by windwalker
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- Place the flour in a plastic bag; season to taste with salt and pepper. Add the lamb, and shake until evenly coated with flour. Melt half of the butter in a large pot over medium-high heat. Cook the lamb in batches until golden brown on all sides, about 5 minutes per batch; set aside.
- Reduce heat to medium and add the remaining butter. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the brown sugar, curry powder, apples, chicken stock, raisins, and browned lamb. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the lamb is very tender, 1 to 1 1/2 hours. Stir in the lemon juice and cook 2 minutes before serving.
Nutrition Facts : Calories 577.1 calories, Carbohydrate 29.6 g, Cholesterol 202.6 mg, Fat 26.2 g, Fiber 3.2 g, Protein 55.6 g, SaturatedFat 12.4 g, Sodium 374.9 mg, Sugar 18.5 g
MALAYSIAN CHICKEN CURRY WITH BUTTERMILK BEER BEIGNETS
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Provided by Nguyen Tran
Categories HarperCollins Curry Chicken Soup/Stew Coconut Sweet Potato/Yam Chile Pepper Carrot Winter
Yield 2-4 servings
Number Of Ingredients 14
Steps:
- Combine curry powder, sugar, salt, and chicken bouillon in a mixing bowl and hand mix together until it's all one love, one mix.
- Rinse chicken under water, pat dry with paper towels, then transfer to a mixing bowl. Next, pour the beautiful curry spice mix all over that chicken. Mix and rub the spices all over the chicken until no chicken remains uncovered with spice. Cover it all up, like it's your only goal in life.
- Marinate overnight. Alternatively, if you're in a hurry, marinate for 1 hour, though the curry mix won't fully penetrate the chicken or touch the souls of others, which is what eating is all about.
- When ready to cook, you'll need a pan to sauté with and a pot for stewing and braising.
- Combine coconut milk, whole milk, and sambal badjak in pot.
- Next, heat the sauté pan to medium-high heat. Add a little bit of cooking oil, add some onions and some lime leaves, and sear batches of chicken until chicken turns golden brown all around, while sweating onions and leaves. Do not cook the chicken through; just brown and sear. The lime leaves will fill your kitchen with their incredible citrus scent-a pretty amazing smell.
- After each batch is evenly seared, transfer into pot. To ensure the chicken cooks evenly, do not heat up the pot until all chicken is seared. Continue searing onions, lime leaves, and chicken. Once all chicken is seared, sauté any remaining lime leaves, and onions, and transfer to the pot before cooking. If there is any excess spice mix in the chicken marinade bowl, also transfer into the pot because the spice mix is measured specifically to give the best flavor for the curry sauce itself and not just the marinade.
- Bring pot to a boil over high heat, then simmer covered with a slight opening for 35-45 minutes, or until the chicken is tender but not falling apart. The curry consistency should be thin and almost milky. Once chicken is done, turn off heat.
- While waiting for the chicken to finish cooking, prepare an ice water bath in a bowl. Bring 2 inches of water to a rolling boil in a pot over high heat. Cook the sweet potatoes in the boiling water for 6-8 minutes. Check often to see when the potatoes are cooked through; they should be crunchy, still firm and not mushy. Once they're done, remove the potatoes from pot (but do not dump the boiling water; save it for blanching the carrots) and shock them immediately in the ice water bath for 2 minutes, or until they are completely cool to the touch. Strain and set aside cooked potatoes in a fresh bowl.
- Next, blanch the carrots by repeating the steps as for the potatoes, checking for nonmushy doneness. If you use baby carrots, they take about 4-5 minutes to blanch. Adjust time accordingly for the type of carrots you're using and how they're cut. Cook, shock, strain, then set aside with the potatoes.
- Chicken can be served immediately, but it will be most flavorful if cooled down, stored, and covered overnight in the fridge, and then reheated and served the next day. Blanched potatoes and carrots can also be stored overnight.
- When ready to serve (not long before-just right when you are ready to serve), add carrots and potatoes to the hot chicken curry. Garnish with scallions. Serve with steamed rice, and if you want to soak up that curry deliciousness (my favorite part), sop it up with some Buttermilk Beer Beignets.
- And that's the best experience with chicken curry that you can have-reaching the epitome of chicken curry enlightenment. Enjoy, kids!
SWEET CURRY MARINADE WITH BUTTERMILK
From The Cook's Illustrated Guide to Grilling and Barbecue, by the staff of Cook's Illustrated Magazine, (America's Test Kitchen, 2005). This marinade is perfect for lamb kebabs. Makes enough for 2 1/4 lbs. meat and yields about 3/4 cup marinade.
Provided by Oolala
Categories Lamb/Sheep
Time 2h5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine buttermilk, lemon juice, garlic, brown sugar, curry powder, red pepper flakes, coriander, chili powder, salt and pepper in a gallon size resealable plastic bag or large nonreactive bowl in which meat can marinate.
- Add whatever meat you're using and marinate for 2 hours unrefrigerated, and up to 24 hours in the refrigerator.
Nutrition Facts : Calories 45.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.8, Sodium 643.2, Carbohydrate 8.4, Fiber 1.1, Sugar 5.8, Protein 2.1
SWEET CURRY DIP
Provided by Katie Lee Biegel
Categories appetizer
Time 1h10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the mayonnaise, yogurt, honey and lemon juice until well blended. Whisk in the curry powder, paprika, garlic powder and onion powder; season with salt and pepper. Cover and refrigerate at least 1 hour before serving.
SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
SIMPLE, SWEET AND MILD CURRY BLEND
This curry blend is made from everyday ingredients found in most people's kitchens. I usually like alot of "heat" in my curry powder, but this is a great substitute for Indian flavor, without too much "fire" from red chilis or cayenne. Can be used in any recipe that calls for curry powder.
Provided by Kozmic Blues
Categories Asian
Time 5m
Yield 1/4 cup
Number Of Ingredients 10
Steps:
- Combine all ingrediendts, and store in a glass or plastic container with a tight fitting lid.
- **Note:I crush my fennel seeds in a mortal and pestle, but it you place the seeds in a ziplock bag and crush with a rolling pin, it works just as well.
- This recipe makes"just about" 1/4 cup of spice.
More about "sweet curry marinade with buttermilk food"
CHARCOAL-GRILLED SHISH KEBAB IN A SWEET CURRY MARINADE …
From cooksillustrated.com
CURRY MARINADE RECIPE | LAND O’LAKES
From landolakes.com
10 BEST BUTTERMILK CHICKEN CURRY RECIPES | YUMMLY
From yummly.com
OUR BEST SWEET AND SAVORY RECIPES THAT USE BUTTERMILK
From southernliving.com
CURRY CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
BUTTERMILK CHICKEN CURRY - CREAMY SPICY INDULGENCE
From thesouthafrican.com
CURRY YOGURT CHICKEN MARINADE (5 INGREDIENTS) - SWEET PEAS AND …
From sweetpeasandsaffron.com
BUTTER CHICKEN CURRY (TAKEAWAY RESTAURANT STYLE) - VIKALINKA
From vikalinka.com
MORU CURRY ~ SIMPLE BUTTERMILK CURRY - THE BIG SWEET TOOTH
From thebigsweettooth.com
THE BEST CURRY FRIED CHICKEN SANDWICH EVER | CHEF SOUS CHEF
From chefsouschef.com
10 BEST SWEET CURRY SAUCE RECIPES | YUMMLY
From yummly.com
10 MINUTE INSTANT BUTTERMILK CURRY - MOR KULAMBU | SIMPLE INDIAN …
From simpleindianrecipes.com
BUTTERMILK CURRY RECIPE: HOW TO MAKE BUTTERMILK CURRY RECIPE
From recipes.timesofindia.com
BUTTERMILK MARINADE | RICARDO
From ricardocuisine.com
RECIPE - CURRY BUTTERMILK MARINADE FOR SHRIMP - ALLEARS.NET
From allears.net
PERFECT FOR A COLD NIGHT: BUTTERMILK CHICKEN CURRY
From thesouthafrican.com
SWEET CURRY RECIPE - 18 RECIPES | WOOLWORTHS
From woolworths.com.au
SWEET CURRY MARINADE WITH BUTTERMILK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SWEET CURRY MARINADE WITH BUTTERMILK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUTTERMILK MARINADE - COOK WITH LARS
From cookwithlars.com
CHICKEN MARINATED IN CURRIED BUTTERMILK AND YOGURT SAUCE
From saffarazzi.com
CURRIED CHICKEN IN BUTTERMILK MARINADE - FRESH LIVING
From pnpfreshliving.com
BUTTERMILK MARINADE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
WHITE BALSAMIC-MARINATED BERRIES WITH SWEET BUTTERMILK CURD
From myrecipes.com
RAJASTHANI BUTTERMILK CURRY RECIPE - 101 COOKBOOKS
From 101cookbooks.com
BUTTERMILK CURRY CHICKEN - REDHOTANDHUNGRY.COM
From redhotandhungry.com
HOW TO MAKE BUTTERMILK CRISPY CHICKEN - ASIAN FOOD NETWORK
From asianfoodnetwork.com
SWEET HONEY CURRY CHICKEN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
HOW TO MAKE: BUTTERMILK CHICKEN CURRY - THE LONDON …
From thelondoneconomic.com
BUTTERMILK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
KARL’S BUTTERMILK CHICKEN CURRY | JABBERWOCKY STEW
From jabberwockystew.net
BUTTER CHICKEN CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
CHARCOAL-GRILLED SHISH KEBAB IN A SWEET CURRY MARINADE WITH …
From cooksillustrated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love