Recipe courtesy of Brian Hill

Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 4 servings
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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

One 16-ounce can coconut milk

8 ounces chicken stock


  1. 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.
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