Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 teaspoon freshly minced ginger
  • 1 small Scotch Bonnet pepper, minced (do not touch face or eyes after handling; immediately wash hands)
  • 1/2 stick butter
  • 2 tablespoons Jamaican curry
  • 1 1/2 pounds chicken, chopped into 1-inch pieces
  • 2 large russet potatoes, chopped
  • 1 (16-ounce) can coconut milk
  • 8 ounces chicken stock
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions

Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers; let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.


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