Photo: Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 9 reviews
By charl_huntress
Huntington Beac...
on February 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I subbed yukon for russet potatoes and used a jarred habanero instead of fresh one. Meh...it was a still very good. I also added a sprinkle of brown sugar because I like just a tab bit of sweetness to this dish as a personal preference.
My one recommendation is if you are using actual hot Jamaican curry powder you might want to skip the habanero. I like mine hot so it worked for me, but a friend said it was a little too hot for them. If you are using regular curry then definitely add the habanero. Use your best judgment. Also, I used diced chicken breast, but dark meat is really the way to go. Nexxt time I'm going to dice some chicken thighs.
By dongoins82
on December 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
it was delicious with a couple of alterations
By NewlyDomisticated
on November 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 9 reviews