Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

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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.

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it was delicious with a couple of alterations

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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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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.

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Great recipe. its actually my easiest, fastest favorite dish. Thanks

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This recipe is delicious. With the deep curry flavor and the heat from the pepper, this dish was a real hit. I found it did need some salt to bring out the flavors though. Will certainly make again!

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This is a delicious recipe when done right. I added crushed garlic in with the onions and did not include the ginger or scotch bonnet pepper. I also used chicken thighs and seasoned them with salt, pepper and curry. I did add 2 tbls. of curry with the butter also, as the recipe states. I let the chicken brown a bit before I added the chicken stock. I also did not use the coconut milk since I didn't have any. Everything tasted great. The potatoes took on the flavor of the curry sauce and were wonderful.

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I altered the recipe slightly by adding an extra Scotch Bonnet pepper, carrots, a couple dashes of cinnamon, fresh lime juice, and salt to taste. I didn't know when to add the chicken stock so I added it at the same time I added the coconut milk. Overall the dish came out well. I'm not sure if its authentic though

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The recipe provides for chicken stock, but does not give any instructions on when to add it... I ended up altering the recipe a bit and it still managed to come out well.