Jamaican Chicken Curry

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1 tablespoon extra virgin olive oil

2 tablespoons fresh ginger (minced)

2 cloves garlic (minced)

1 Scotch bonnet pepper (minced, optional)

1 pound chicken breasts (boneless, skinless - cut into cubes)

2 tablespoons curry powder (divided)

salt and pepper (to taste)

4 cups chicken broth (low sodium)

2 medium carrots (peeled and cut into ½ inch rounds)

4 medium yukon gold potatoes (quartered)

2 cups cauliflower (cut into florets )

1 cup green peas (fresh or frozen)

cilantro and scallions (optional garnish)

Directions at thelemonbowl.com

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