– 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (about 2 breasts)
– 1 teaspoon kosher salt
– 2 tablespoons extra-virgin olive oil
– 1 medium yellow onion, finely chopped
– 1 red bell pepper, very finely chopped
– 2 jalapeno peppers, very finely chopped
– 3 cloves garlic, minced (about 1 tablespoon)
– 1 teaspoon minced fresh ginger
– 3 1/2 tablespoons curry powder
– 1 teaspoon turmeric
– 3/4 teaspoon allspice
– 1/4 teaspoon cayenne pepper, plus additional to taste
– 2 medium Yukon gold potatoes, peeled and diced
– 1 15-ounce can light coconut milk
– 1 tablespoon Worcestershire sauce
– 1 1/2 teaspoons white wine vinegar
– 1 teaspoon hot sauce, plus additional to taste
– Chopped fresh cilantro
– Prepared brown rice, quinoa, or cauliflower rice, for serving