Marinade:
1½ pounds of chicken thighs
2 cups plain yogurt
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
Curry:
¼ cup cooking oil (corn or sunflower)
2 onions, chopped fine
5 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons curry powder
1 tablespoon cumin (or roasted cumin)
2 teaspoons turmeric
2 red birds eye chili peppers, minced
1 teaspoon of salt (to taste)
2 cups chicken stock
1 12-ounce (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
pinch fast acting yeast
¼ teaspoon salt
2 tablespoon baking powder
¾ – 1 cup water (see note)
5 tablespoon vegetable oil (for brushing as you cook)