Indian Curry Yogurt Marinade

Great on lamb, great on chicken, great on salmon. The yogurt acts as a tenderizer for the meat, and provides a rich, cooling counterpoint to the rich spices. Basmati rice is great with this. Lamb and chicken should marinate from 4 to 12 hours in the fridge, salmon for 1 hour. Cilantro haters should feel free to use parsley. Recipe by Katie Workman, author of The Mom 100 Cookbook and creator of themom100.com blog - July 14, 2013

Yield: 1 serving ( Serving Size: 1 1/2 cups )
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Ingredients

  • 1 cup(s) plain whole-milk yogurt (preferably Greek)
  • 1/2 cup(s) minced onion
  • 2 garlic cloves, finely minced
  • 1/4 cup(s) chopped fresh cilantro
  • 1 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) curry powder
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground black pepper

Preparation

  1. Put the yogurt, onion, garlic, cilantro, lemon juice, curry powder, cumin, salt and pepper in a bowl or a jar with a lid. Whisk or shake to combine well.
July 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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