Curry-yogurt marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain yogurt |
| 3 | tablespoons | Lemon juice |
| 1 | large | Garlic clove(s), minced |
| 2 | Scallions, thinly sliced | |
| ½ | cup | Cilantro coarsely chopped |
| 1½ | teaspoon | Ground coriander seeds |
| ¼ | teaspoon | Ground cumin seeds |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground turmeric |
| 1 | teaspoon | Crushed red pepper flakes |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
Combine all the ingredients in a nonreactive dish or in a zip-top plastic bag. Turn the chicken breasts during marinating to distribute the flavors evenly. For best results, marinate for 4-6 hours in the refrigerator.
Makes enough for 2 whole chicken breasts.
Fine Cooking October-November 1995 Submitted By DIANE LAZARUS On 09-29-95