Pan-Seared Chicken Breasts With Jamaican Curry

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2 teaspoons vegetable oil

1 scallion, minced

2 teaspoons curry powder

2 teaspoons minced fresh ginger

1/2 teaspoon ground allspice

1/2 teaspoon Scotch bonnet hot sauce (see Note)

Four 6-ounce boneless chicken breast halves, with skin

Salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium onion, thinly sliced

1 scallion, thinly sliced

1 teaspoon curry powder

1/4 teaspoon ground allspice

1/2 teaspoon Scotch bonnet hot sauce

1 1/2 cups water

1 tablespoon unsalted butter

Sliced Salad, for serving

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