In a pot over high heat, add oil, thyme and chicken and cook for 3 minutes or until chicken is cooked through.
Add potatoes, onion, bell pepper, jalapeño and curry powder and stir well. Cook for 5 minutes.
Add the remaining ingredients except balsamic vinegar, stir well and lower the heat to a simmer. Cover and cook for 30 minutes. Add water if the curry looks dry (up to 1/2 cup).