Recipe courtesy of Brian Hill
Episode: Tickled Pink
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Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 servings
Level:
Easy

Ingredients

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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