Ingredients

• 1 cup lime juice
• 1 cup orange juice
• 3/4 cup chopped fresh cilantro
• 1/3 cup minced garlic
• 1 minced jalapeno or serrano pepper
• Kosher salt and freshly ground black pepper
• 1 pound skinless boneless chicken breast (or fish), cut into 1-inch cubes
• Kosher salt
• 1 pound red or Yukon potatoes, chopped
• 1/4 cup vegetable or peanut oil
• 1 cup chopped red onions
• 8 ounces mushrooms, sliced
• 4 ounces carrots, split lengthwise and sliced
• 5 scallions, sliced on the bias
• 5 cups chicken stock
• Splash lime juice
• 4 cups canned diced tomatoes or diced fresh tomatoes
• One 14-ounce can unsweetened coconut milk
• 1/4 cup brown sugar, plus more if needed
• 1 1/2 tablespoons curry powder
• Sea salt and lime tortilla chips, for serving
• Freshly chopped cilantro, for serving

Instructions

1. For the chicken: In a large bowl, stir together the lime juice, orange juice, cilantro, garlic and chile peppers along with a pinch of salt and some pepper (you are basically making a ceviche mixture). Add the chicken and stir together. Cover and refrigerate.
2. For the stew: Bring a pot of water to a simmer and add salt. Simmer the potatoes until tender, 15 minutes. Drain and set aside.
3. In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes. Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly. Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil. Boil vigorously 5 minutes, then lower to a simmer and add the chicken ceviche mixture, the tomatoes, coconut milk, brown sugar, curry powder and the remaining 2 1/2 cups chicken stock. Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes. Taste and adjust with additional salt and pepper as needed. You may add more brown sugar, 1 teaspoon at a time, to deepen the flavor or knock down any acidity, but don't go too far!
4. Serve with chips and cilantro.