How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers?

You need 11 ingredients. The key ingredients include: 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), and more.

Is Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers suitable as meat & poultry?

Yes, Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican Curry Chicken and Potatoes with Scotch Bon

Name: Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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 …

Try this homemade Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers recipe the whole family will love. Made with olive oil, yellow onio…

This Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers relies on simple, everyday ingredients such as olive oil, yellow onion, chopped, freshly minced ginger and butter. It comes together quickly and makes 4 servings, at about 677 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions