Jamaican Chicken Curry Recipe

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoons)
• 1 teaspoon minced fresh ginger
• 1 scotch bonnet or habanero pepper, minced (see note)
• 3 1/2 tablespoons Jamaican curry powder (see note)
• 3 boneless, skinless chicken breasts, cut into 1-inch cubes (about 1 1/2 pounds total)
• Kosher salt and freshly ground black pepper
• 8 fingerling potatoes, sliced into 1/4-inch coins
• 1 cup homemade or store-bought low sodium chicken stock
• 2 cups full-fat coconut milk
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons white wine vinegar
• 1 1/2 teaspoons hot sauce, such as Grace
• Cilantro for garnishing (optional)

1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onions, garlic, and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Add peppers and cook, stirring, for another 2 minutes. Add curry powder, stir, and continue to cook until curry powder turns deep gold and is fragrant, about 1 minute. Season the chicken with salt and pepper, add to pan and continue to cook for 8 to 10 minutes. Add the potatoes and cook for 3 minutes before adding the chicken broth, coconut milk, Worcestershire, vinegar and hot sauce. Reduce heat to low and simmer until chicken is cooked, potatoes are tender, and sauce is lightly reduced, about 30 minutes. Season to taste with salt and pepper. Garnish with cilantro if desired, and serve with sides such as grilled or fried plantains, beans, and rice.

olive oil, yellow onion, garlic, fresh ginger, scotch, curry powder, chicken breasts, kosher salt, potatoes, chicken stock, fullfat coconut milk, worcestershire sauce, white wine vinegar, hot sauce, cilantro

Taken from www.seriouseats.com/recipes/2013/08/jamaican-curry-chicken.html (may not work)