Best Curry Marinade Recipes

CURRY BEEF MARINADE KEBABS

Steps:

• Day 1:.
• Measure beer without a head.
• Mix with remaining ingredients, excepting meat and vegetables.
• Pour marinade over beef in sealable container.
• Refrigerate overnight.
• Day 2:.
• If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
• Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
• Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
• To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
• Preheat grill to 300 degrees.
• Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
• (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
• Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
• When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
• Remove from grill, serve with anything you want.

CURRY CHICKEN MARINADE

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.

CHICKEN THIGHS IN A MANGO CURRY MARINADE

Steps:

• Combine ingredients for the marinade. Add to chicken pieces and marinate in fridge for 1 hour.
• Prepare the grill.
• Remove chicken from marinade and grill until cooked through.

GRILLED VEGETABLES WITH GREEN CURRY MARINADE

Steps:

• Mix first 7 ingredients (lime juice through curry paste) in a small bowl until blended.
• 2. Put all of the veggies into a large zip-top plastic bag and pour marinade over them. Seal and toss gently to coat veggies. Marinate 30-60 minutes.
• 3. Prepare grill. (I use a gas grill).
• 4. When grill is ready, dump veggies into grill basket and cook over med-high heat for 15-30 minutes (or until cooked to your crispness preference) , gently turning veggies halfway through cooking time.
• 5. Remove from heat and serve, or cool to room temperature and use on a salad.

CURRY MARINADE CHICKEN WINGS

Steps:

• Rinse chicken under cold, running water and pat dry in paper towels; set aside.
• Combine ginger, oil, lemon juice, curry, cumin, mustard and salt in a non-aluminim (non-reactive) bowl, and stir and set aside.
• Add wings to marinade and turn until evenly coated.
• Set aside to marinate at least 15 minutes.
• Preheat oven to 475 degrees.
• Arrange wings in a single layer in a baking pan and bake, uncovered, basting occasionally about 10 minutes per side or until browned.

COCONUT CURRY MARINADE

Steps:

• Mix all items together.

SWEET CURRY MARINADE WITH BUTTERMILK

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.

CURRY MARINADE

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.

GRILLED MONSTER PORK CHOPS IN APRICOT AND CURRY MARINADE

Steps:

• Combine all ingredients except pork and Lentil Compote. Marinate pork, refrigerated, in mixture 24 hours. Grill pork over medium-hot coals 15-20 minutes, turning once. for Lentil Compote: Soak 1 pound lentils with water for 1 hour; drain and saute.

SWEET CURRY MARINADE WITH BUTTERMILK

Steps:

• Combine the buttermilk, lemon juice, garlic, brown sugar, curry powder, red pepper flakes, coriander, chili powder, salt and black pepper in a gallon size resealable plastic bag or large nonreactive bowl in which the meat will marinate. Add what ever meat you're using and marinate for 2 hours and up to 24 hours (refrigerate meat if marinating more than 2 hours).

COCONUT CURRY SAUCE/MARINADE

Steps:

• Let the can of coconut milk stand still for a few hours. This makes it separate. The thick stuff on top is wwhat you want here.
• Combine all other ingredients in a bowl. Voila!