Curry Chicken, Jamaican-Style

Updated picture from another try - no red peppers in this one



INGREDIENTS
2 chicken breasts, cut in strips
1 medium onion, chopped in large pieces
4 small potatoes, cubed
1 red bell pepper, cut in large 1-inch pieces
4 small garlic cloves, finely chopped
2 tbsps fresh lemon juice
1 tsp red curry paste
2 tbsps curry powder
1 tsp ground ginger
2 tbsps olive oil
1 cup chicken broth
1 bunch coriander (cilantro), finely chopped
1 small zucchini, cubed (optional)
1 can coconut milk
1 tsp kosher salt
fresh ground pepper to taste

DIRECTIONS
Place chicken between sheets of waxed paper. Using mallet, pound chicken to even 1/2-inch thickness. Season chicken with salt and pepper and lemon juice. Set aside for 5 minutes. Heat oil in large nonstick skillet over high heat. Add chicken. Sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Reduce heat to medium. Add onion, red pepper and curry paste to skillet. Stir until cooked and translucent. Add garlic, saute 1 minute. Stir in potatoes (and zucchini, if desired). Add broth, bring to a boil until reduced to glaze, and potatoes are cooked through, about 10 minutes. Add curry powder and ginger powder and stir until dissolved, add salt. Return chicken to skillet. Add coconut milk and coriander, and stir until combined. Simmer another 10 minutes or until the sauce thickens.

Serve over steamed rice.