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.
Photo: Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers Recipe
















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By charl_huntress
Huntington Beac...
on February 06, 2013
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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
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it was delicious with a couple of alterations
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.
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