Turmeric Ginger Marinade Food

TURMERIC-GINGER MARINATED CHICKEN

Turmeric-Ginger Marinated Chicken image

Try this flavorful chicken dinner recipe for supper tonight. Seasoned with fresh turmeric, ginger, garlic, and coriander seeds, this is one chicken recipe that you'll want to keep handy.

Provided by BHG Test Kitchen

Time 2h32m

Number Of Ingredients 12

Ingredients

0.5 cup plain Greek yogurt
2 tablespoon olive oil
1 tablespoon grated peeled fresh turmeric*
1 tablespoon grated peeled fresh ginger
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon coriander seeds, toasted and ground
0.5 teaspoon kosher salt
4 skinless, boneless chicken breast halves (1 1/2 lb.) or 1 1/2 lb. skinless, boneless chicken thighs
Cooked basmati rice
Lime wedges
Fresh snipped fresh cilantro

Steps:

For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.
Remove chicken from marinade; discard any marinade remaining in bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165°F for breasts, at least 170°F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.

Nutrition Facts : Calories 360 kcal, Carbohydrate 27 g, Cholesterol 125 mg, Protein 42 g, SaturatedFat 2 g, Sodium 205 mg, Sugar 1 g, Fat 8 g, UnsaturatedFat 5 g

TURMERIC, GINGER & COCONUT FISH CURRY

Turmeric, ginger & coconut fish curry image

Serve up this healthy fish curry, with vibrant turmeric, ginger and coconut flavours, for an easy midweek meal. It takes just 30 minutes from prep to plate

Provided by Liberty Mendez

Categories Dinner

Time 30m

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
2 onions, finely sliced
thumb-sized piece of ginger, grated
½ tbsp turmeric
1 tbsp garam masala
½ tsp cayenne
325ml light coconut milk
400g boneless and skinless cod loin, cut into chunks
300g frozen peas
300g sugar snap peas
400g brown basmati rice, cooked, to serve
1 red chilli, finely sliced
1 lime, cut into wedges, to serve

Steps:

Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.
Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

Nutrition Facts : Calories 409 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium

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