Hello, good to see your post in reggaesteem!
This looks delicious and good to have your recipe - a few questions:

• how much meat did you use
• which curry powder (was it a mild Caribbean variety)
  I have to be careful with Scotch Bonnets, too. I saw a recipe, though, where the chilli is just torn in two and added for a while before being removed. I thought I would try that, because behind the heat, they have a lovely flavour.
  This dish looks like it would fare well in a slow cooker, too.