Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

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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