Jamaican Curry Chicken And Potatoes With Scotch Bonnet Hot Peppers

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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 representatio

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