Ingredients Chicken Jamaican Chicken and Potato Curry Be the first to rate & review! 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. Slideshow: More Curry Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Published on July 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kate Winslow Active Time: 20 mins Total Time: 50 mins Yield: 4 to 6 Ingredients 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 Directions 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. Rate it Print