Curried Yogurt Marinade

1. 1

   In a small bowl, cover the ancho chile with hot water.

2. 2

   Let soak until softened, about 20 minutes.

3. 3

   Drain the chile, reserving 2 tablespoons of the soaking liquid.

4. 4

   Halve, stem and seed the ancho.

5. 5

   In a blender, combine the garlic and ancho and blend until finely chopped.

6. 6

   Add the curry powder, oil and the reserved ancho soaking liquid and blend until smooth.

7. 7

   Blend in the yogurt.

8. 8

   Transfer to a bowl and stir in the onion.

* Per serving · 4 servings · Values may vary.

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