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
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.
- 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.















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By NewlyDomisticated
on November 28, 2011
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This recipe is very authentic to taste. I made a couple of changes: seasoning the actual chicken, an extra pepper, and additional curry to taste. Was excellent over rice.
By IslaTrev
Ontario
on November 01, 2011
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I liked this one. I eat curry at quite a few Jamaican restaurants and this one seems pretty authentic. I used 2 scotch bonnets and heat was spot on. Like others have said, it needed a wee bit of salt (as well as some black pepper. The chicken stock was added a minute before the coconut milk. Also, all skin was removed from the chicken first. I added 3 cloves of minced garlic when the onions, ginger and peppers were almost done, and I also added a few sprigs of fresh thyme for the simmer. This is a great, yet simple recipe.
By mathpier305_116...
Lauderdale Lake...
on October 08, 2011
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Great recipe. its actually my easiest, fastest favorite dish. Thanks
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