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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).
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2
Add the chicken and stir together.
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3
Cover and refrigerate.
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4
For the stew: Bring a pot of water to a simmer and add salt.
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5
Simmer the potatoes until tender, 15 minutes.
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6
Drain and set aside.
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7
In a 6- to 8-quart stainless steel pot, heat the oil over medium-high heat for 2 to 3 minutes.
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8
Add the onions, mushrooms, carrots and scallions and cook, stirring occasionally, until the onions are softened and browning slightly.
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9
Add 2 1/2 cups chicken stock, the lime juice and the potatoes and bring to a boil.
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10
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.
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11
Bring to a simmer and cook over medium-low, stirring occasionally, about 30 minutes.
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12
Taste and adjust with additional salt and pepper as needed.
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13
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!
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14
Serve with chips and cilantro.
