Caribbean Chicken Curry Stew with Roti Wraps

Ingredients

• For the Marinade
• 4 cloves garlic
• 2 cups plain, nonfat Greek yogurt
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 lb boneless, skinless chicken thighs
• For the Caribbean-Style Stew
• 2 medium yellow onions
• 5 cloves garlic
• 2 habanero peppers
• 2 large russet potatoes (about 1 lb)
• 3 medium taro roots (about 1 lb)
• ¼ cup corn oil
• 2 tablespoons curry powder
• 1 tablespoon ground cumin
• 2 teaspoons ground turmeric
• 1 teaspoon kosher salt
• 2 cups chicken stock (or broth)
• 1 (13.66 oz) can coconut milk
• 2 tablespoons fresh cilantro
• For the Roti Wraps
• 3 cups flour
• ½ teaspoon kosher salt
• ¼ teaspoon instant yeast
• 2 teaspoons baking powder
• ¾-1 cup warm water
• 6 tablespoons corn oil, divided

Marinade

1. Chop garlic finely. Combine yogurt, garlic, curry powder, turmeric, and cumin in large bowl or dish; whisk to blend. Season chicken with salt; add to yogurt mixture and coat well (wash hands). Cover and chill 4 hours (or overnight).

Caribbean-Style Stew

1. Chop onions finely (about 2 cups). Chop garlic and habaneros finely (about 1 tablespoon each). Peel potatoes and taro roots and cut into 1-inch cubes (2 cups each). Remove chicken from yogurt mixture; remove most of yogurt mixture from chicken and cut into bite-size pieces (wash hands).
2. Preheat large Dutch oven on medium-high 2–3 minutes. Pour oil in pot; add onions and cook 3–4 minutes, stirring occasionally, until tender. Stir in garlic, habaneros, spices, and salt; cook 1–2 minutes, stirring constantly, until thick paste forms. Add chicken to pot; cook 4–5 minutes, stirring occasionally, until browned. Stir in stock and coconut milk; add potatoes and taro. Bring to a boil; then reduce heat to low.
3. Simmer 60–90 minutes, stirring occasionally, until potatoes and taro are fork-tender and chicken is 165°F (mixture will thicken as it sits). Prepare Roti Wraps during last 45 minutes of cook time. Chop cilantro; stir into curry when ready to serve.

Roti Wraps

1. Combine flour, salt, yeast, and baking powder in large bowl. Knead in water ¼ cup at a time until dough forms, adding more water as needed. Cover and let stand 30 minutes in warm place to rest.
2. Coat work surface with flour; place dough on flour. Knead dough 1 minute, then divide into 6 even balls. Flatten each ball into a round, flat disk and roll out into 10-inch-wide, 1/4-inch-thick circles (add more flour if needed to prevent sticking).
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Dust any remaining flour off wraps. Place 1 tablespoon oil in pan. Place 1 wrap in pan; cook 1–2 minutes on each side, or until browned and bubbles begin to appear. Remove and keep warm; repeat with remaining wraps. Serve.