INGREDIENTS
Marinade:
1 1/2 lb
chicken thighs
2 cups
plain yogurt
4 cloves
garlic, minced
1 tbsp
curry powder
1 tsp
turmeric
1 tsp
cumin
Curry:
1/4 cup
cooking oil (corn or sunflower)
2
onions, chopped fine
5 cloves
garlic, minced
1 tbsp
ginger, minced
2 tbsp
curry powder
1 tbsp
cumin (or roasted cumin)
2 tsp
turmeric
2
red birds eye chili peppers, minced
1 tsp
salt (to taste)
2 cups
chicken stock
1
(398 ml) can of coconut milk
2
large potatoes (about 2 cups), peeled & cubed
2 cups
taro root, peeled and cubed
1
– 2 tablespoons fresh coriander, chopped
Roti Wraps:
3 cups
all purpose flour
fast acting yeast
1/4 tsp
salt
2 tsp
baking powder
3/4
– 1 cup water (see notation in method)
5 tbsp
vegetable oil (for brushing as you cook)