Grate 8cm (40g) fresh ginger and crush 6 cloves of garlic.
Combine half the ginger and garlic with 1 tsp (5ml) ground turmeric, ¼ cup (60ml) lemon zest and ¼ cup (60ml) vegetable oil in a large bowl.
Add 1 tsp (5ml) ground cumin, 3 tsp (15ml) garam masala, 1 tsp (5ml) ground coriander, 1 tsp (5ml) paprika and 1 tsp (5ml) chilli flakes. Take ¼ cup (60ml) NESTLÉ IDEAL EVAPORATED MILK and flavour with 1 tbsp (15ml) lemon zest.
Add to the spice mixture.
Add 1kg chicken thigh fillets, cut into 3cm pieces, and coat well in the marinade.
Cover and refrigerate for 30 minutes.
Place the marinated chicken in a greased ovenproof dish and bake for 10 minutes.
Heat ¼ cup (60ml) oil in a large saucepan and fry 3 coarsely chopped onions, the remaining ginger and garlic, 1 tsp (5ml) ground turmeric, 2 tsp (10ml) chilli powder and 2 tsp (10ml) ground fenugreek until the onion is soft.
Add 2 x 400g tinned tomatoes, undrained, 1 stick cinnamon, 2 finely chopped green chillies, and ¼ cup (60ml) lemon zest. Simmer, uncovered, for 10 minutes.
Stir in 1 x 290g tin NESTLÉ CREAM and 1 tbsp (15ml) honey and simmer, uncovered, for 1 minute.
Add chicken and simmer for 5 minutes or until chicken is cooked through.
Remove from the heat and stir in ¼ cup (60ml) fresh coriander.
To serve, bake tortilla wraps over metal cups until they’re crispy and hold their shape.
Dish the curry into the cups and serve with a dollop or NESTLÉ CREAM, coriander and chives.