R7
TANDOORI MARINADE
Serves 4
200g natural yogurt
1 onion, chopped
3 cloves garlic, peeled and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
Pinch cayenne pepper
1 teaspoon salt
1 tablespoon lemon juice
1 kg chicken pieces, skin removed
Place yogurt, onion, garlic, cumin, coriander, paprika,
cayenne pepper, salt and lemon juice into blender
jug.
Select Medium speed and blend for 20 to 30 seconds
or until ingredients are smooth and well combined.
Make small cuts over surface of chicken pieces to
allow marinade to penetrate. Pour marinade over
chicken, mix well, cover and refrigerate for a few
hours or overnight.
Cook on a barbecue or grill plate until golden brown
all over and chicken is cooked through.
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4.
COCONUT CURRY MARINADE
Serves 4
¼ cup curry paste
2
⁄
3
cup coconut cream
1 tablespoon brown sugar
1 tablespoon ground coriander
2 teaspoon ground turmeric
2 cloves garlic, peeled
1 small red chilli, seeds removed and roughly chopped
1 teaspoon sea salt
1 kg chicken thigh cutlets
Place curry paste, coconut cream, brown sugar,
coriander, tumeric, garlic, chilli and salt into blender
jug.
Select Medium speed, blend until all ingredients are
finely chopped and well combined.
Pour marinade over chicken pieces, cover and
refrigerate for a few hours or overnight.
Cook chicken on a barbecue or in a hot oven until well
browned and cooked.
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2.
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4.
Dressings and Marinades
continued
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