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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.