From the kitchen
Camel Milk Curry Marinade
A measured camel-milk, curry, garlic and ginger marinade for boneless chicken thighs, with a complete oven method and safe handling instructions.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup pasteurized camel milk
- 2 tbsp curry powder
- 3 garlic cloves, finely minced
- 1 tbsp finely grated fresh ginger
- 1 tbsp fresh lemon juice
- 1 tsp fine salt
- 1 1/2 lb (680 g) boneless, skinless chicken thighs
- 1 tbsp neutral oil, for the baking tray
Method
- Whisk camel milk, curry powder, garlic, ginger, lemon juice and salt in a nonreactive bowl until there are no dry spice clumps.
- Add chicken thighs and turn to coat. Cover and refrigerate at 40°F or below for 2 to 8 hours; do not marinate on the counter.
- Heat the oven to 425°F (220°C). Line a rimmed metal baking sheet with foil and brush with the oil. Lift chicken from the marinade, allowing excess to drip back into the bowl.
- Arrange thighs in one layer without crowding. Discard all marinade that touched raw chicken; do not use it as a serving sauce or brush it onto cooked chicken.
- Roast for 20 to 25 minutes, checking from 18 minutes, until the thickest part of every thigh reaches at least 165°F. Timing depends on thigh size; continue cooking if needed.
- Rest for 5 minutes, then serve. Wash hands, utensils and surfaces that contacted raw chicken.
Cook with confidence
Before you start
Concrete cooking method
The stated time is for boneless thighs cooked as directed. Bone-in chicken, breast meat and lamb require different timing and temperature checks.
Control the coating
Let excess marinade drip off so the surface can roast rather than sit in a puddle. Do not rinse raw chicken.
Serving sauce
If you want an uncooked sauce, make it separately using clean ingredients. The used raw-chicken marinade is discarded.
Refrigerated Marinating
Keep chicken covered at 40°F or below during the two-to-eight-hour soak. Divide any clean tasting portion before raw chicken enters.
Kitchen note
Keep this marinade refrigerated the entire time and don't push much past 8 hours, the lemon juice will slowly continue to interact with the camel milk's proteins the longer it sits.
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