Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

food network
70 mins (prep 10, cooking 60)
10 ingredients
4 servings

Categories:  chicken , coconut , potato , jamaican , curry , sauteing ,
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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
  • 1 (16-ounce) can coconut milk
  • 8 ounces chicken stock
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Serving Size (250.11 g)
Servings 4
Amount per Serving
Calories 402.53 Calories from Fat 265.23
% Daily Value *
Total Fat 29.47g 181.36%
Saturated Fat 6.23g 124.54%
Trans Fat 0.11g %
Cholesterol 148.58mg 198.1%
Sodium 194.83mg 32.47%
Total Carbohydrate 3.22g 4.3%
Dietary Fiber 0.17 g 2.72%
Sugars 1.14 g %
Protein 31.53g 252.24%
Vitamin A 1.7IU% Vitamin C 0.48mg%
Calcium 13.76mg% Iron 1.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
minced ginger, small, stick butter, large, a, bulk