Jamaican Curry Chik’un

Ingredients
2 cups of seitan
1 teaspoon kosher salt
2 tablespoons 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*
In a Dutch oven or similar deep, sturdy pot, heat the oil over medium. Once it is hot, add the onions, and cook, stirring occasionally, until the onions begin to soften and turn translucent, 5 to 8 minutes.
Stir in the red bell pepper, jalapeños, garlic, and ginger. Cook, stirring often, for 2 minutes.
Add curry powder, turmeric, allspice, and cayenne. Cooking, stirring constantly, until spices turn deep gold and become ultra fragrant, about 1 minute.
Add the seitan and sauté for until seitan is coated with seasonings, stirring often. It should look golden on the outside.
Add the potatoes. Cook, stirring often, for 3 minutes.
Add the coconut milk, Worcestershire, vinegar, and hot sauce. Stir until sauce has slightly reduced, 15 to 20 minutes. Stir every few minutes to keep the sauce from sticking.