Jamaican curry powder is typically a blend of turmeric, cumin, coriander, mustard seeds, anise seeds, allspice and fenugreek. This flavorful chicken dish requires little hands-on prep time.
Active: 20 min
Total time 50 min
Servings: 4 – 6
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
 Heat the vegetable oil in a large saucepan over moderately high heat. Add the onion, garlic and ginger and cook, stirring occasionally, until softened, 5 to 8 minutes.
 Add the Scotch bonnet pepper and the curry powder and cook, stirring
occasionally, for 2 minutes. Add the chicken stock, coconut milk and salt and bring to a boil. 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.
 Add the chicken and simmer until it is cooked through, 5 to 8 minutes. Then stir in the vinegar and serve the chicken curry in bowls, garnished with chopped cilantro.
Make ahead: The chicken curry can be made up to 2 days ahead.