Jamaican Chicken and Potato Curry

• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• One 1-inch piece fresh ginger, peeled and minced
• 1 Scotch bonnet or habanero chile, minced
• 3 tablespoons Jamaican curry powder
• 1 cup chicken stock
• One 13 1/2-ounce can coconut milk, well shaken
• 1 teaspoon salt
• 1 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 2 teaspoons white vinegar
• Coarsely chopped cilantro leaves, for garnish

1. Heat the vegetable oil in a large saucepan over moderately high heat.
2. Add the onion, garlic and ginger and cook, stirring occasionally, until softened, 5 to 8 minutes.
3. Add the Scotch bonnet pepper and the curry powder and cook, stirring occasionally, for 2 minutes.
4. Add the chicken stock, coconut milk and salt and bring to a boil.
5. Add the potatoes, reduce the heat to moderate and cook, stirring occasionally, until the potatoes are tender when pierced with a fork, about 15 minutes.
6. Add the chicken and simmer until it is cooked through, 5 to 8 minutes.
7. Then stir in the vinegar and serve the chicken curry in bowls, garnished with chopped cilantro.

vegetable oil, yellow onion, garlic, ginger, scotch, curry powder, chicken stock, coconut milk, salt, potatoes, chicken breasts, white vinegar, cilantro

Taken from www.foodandwine.com/recipes/jamaican-chicken-and-potato-curry (may not work)