Pan Seared Chicken Breasts With Jamaican Curry

Ingredients

• 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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