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 signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 7 reviews
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.
By IslaTrev
Ontario
on November 01, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe. its actually my easiest, fastest favorite dish. Thanks
Read all 7 reviews