Curry Chicken Marinade
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 524
- Total Fat
- 26
- Saturated Fat
- 3
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 62
- Cholesterol
- 199
- Sodium
- 758
- Total: 10 min
- Active: 10 min
Ingredients
1/3 cup vegetable oil
1 tablespoon grated fresh ginger
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon paprika
2 cloves garlic, grated
2 shallots, sliced
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)
Directions
- 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.