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).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. 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