Recipe courtesy of Brian Hill
Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 999
- Total Fat
- 76
- Saturated Fat
- 38
- Carbohydrates
- 43
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 40
- Cholesterol
- 160
- Sodium
- 229
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
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
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.