Like magic, a faster path to Jamaican curry chicken appears with the presence of a pressure cooker and the absence of chicken bones. Boneless, skinless chicken thighs and potatoes tenderize quickly in a sweat of onion, garlic and ginger. A whole Scotch bonnet pepper gently perfumes the whole dish, b obbing on top, but those looking for a screaming-hot curry may mince the cooked chile and stir it into the curry to release its power according to taste. Potatoes emerge soft and creamy, their extra starches helping to thicken the golden gravy, which is best served over rice. ...read more read less