Jamaican Curry Chicken

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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  JalapeñO Pepper
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  Garlic(15g)
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  Ginger, Fresh Root(5g)
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  Curry Powder, Ground(53g)
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  Turmeric, Ground(5g)
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  Allspice, Ground(4g)
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  Cayenne Pepper, Ground(1g)
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  Potato, Yukon Gold
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  Coconut Milk, Light, Canned
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Vinegar, White(8g)
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  Hot Sauce, Frank'S RedHot(5g)
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  Cilantro, Fresh

Instructions

1. 1Cut the chicken breast into 1½-inch chunks and season with salt. Cut the onion into bite-sized pieces, dice the bell pepper, slice the jalapeño, mince the garlic, and grate the ginger. Peel and cut the potato into ¾-inch cubes.
2. 2Heat the olive oil in a large pot over medium heat for 1 minute until shimmering. Add the onion and cook 5–8 minutes, stirring occasionally, until translucent and softened.
3. 3Stir in the bell pepper, jalapeño, garlic, and ginger. Cook over medium heat 2 minutes, stirring often, until fragrant.
4. 4Add the curry powder, turmeric, allspice, and cayenne. Cook 1 minute over medium heat, stirring constantly, until the spices deepen in color and become very fragrant.
5. 5Add the chicken chunks and cook 5 minutes over medium-high heat, stirring often, until golden on the outside but not fully cooked through.
6. 6Add the potato cubes and cook 3 minutes over medium heat, stirring often, until the edges begin to soften.
7. 7Pour in the coconut milk, Worcestershire sauce, vinegar, and Frank's RedHot sauce. Stir to combine, bring to a simmer over medium heat, then reduce to low. Simmer 15–20 minutes, stirring every few minutes, until the chicken is opaque and tender and the potato is fork-tender. The sauce should be slightly thickened and coat the back of a spoon.
8. 8Taste and adjust salt and hot sauce as needed. Divide evenly into 4 airtight containers while hot. Serve over rice and garnish with fresh cilantro.