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Reviewed Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

Nov 1, 2011 in Food Network Community Toolbox on

I liked this one. I eat curry at quite a few Jamaican restaurants and this one seems pretty authentic. I used 2 scotch bonnets and heat was spot on. Like others have said, it needed a wee bit of salt (as well as some black pepper). The chicken stock was added a minute before the coconut milk. Also, all skin was removed from the chicken first. I a...

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