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Jamaican Curry

6 boneless skinless chicken thighs, cut into 1-inch chunks
3 tablespoons curry powder
Juice of 2 limes
2 tablespoons butter
1 tablespoon olive oil
1 shallot, diced small
1 tablespoon ginger, peeled and cut into thin strips
1 tablespoon minced garlic
2 each scotch bonnets, seeds removed, minced
1 can coconut milk, shaken well (best quality available, we purchase this at a good Asian market)
4 cups chicken stock, as needed
1 cup Yukon Gold potatoes, peeled and diced
1 each chayote, diced
Dash Worcestershire
2 tablespoons cilantro, chopped fine
Kosher salt, to taste
Freshly ground black pepper, to taste
Rice, cooked according to package instructions, for serving

Place the chicken into a plastic bag with the curry powder and lime juice. Seal and toss to combine. Meanwhile, heat the butter and olive oil in a large, deep-sided saute pan. Add the shallot, ginger, garlic and scotch bonnets, saute for 3-4 minute until soft but not browned. Add the chayote, potatoes and chicken, saute for 4-5 minutes to brown the chicken. Season with salt and pepper, add the coconut milk and enough chicken stock to barely cover the ingredients. Bring to a boil, reduce to a simmer and allow to cook for about 30 minutes or until you get a nice sauce that coats the back of a spoon. Finish with a dash of Worcestershire and cilantro. Taste for seasoning and adjust if necessary. Serve over rice.