Martha Stewart and the Caribbean Journal offer recipes for Jamaican curry chicken on their websites. Both incorporate a variety of aromatic vegetables along with yellow curry powder.
To make Martha Stewart's variety of Jamaican curry chicken, brown halved bone-in, skinless chicken breasts in a Dutch oven before sauteing garlic, ground cumin, Jamaican curry powder and dried thyme in the remaining oil. Use a small amount of water to deglaze the pan. Add carrots and coconut milk, and return the chicken to the pot. After bringing the stew to a boil, reduce the heat, and simmer the stew until the carrots become tender and the chicken is cooked through. Add a small package of thawed frozen peas to finish.
To make the Caribbean Journal recipe, marinate chunks of bone-in dark meat chicken for up to 24 hours in a puree of thyme, onion, scallions, garlic and Scotch bonnet pepper, with some ginger added as well. Next, toast Jamaican curry powder and ground cumin in a large braising pan over low heat. Add vegetable oil and the marinated chicken along with the marinade. Add chicken stock almost to cover the chicken, cover the pot, and simmer for about 25 minutes. Add more Scotch bonnet pepper for a spicier curry, or add diced potatoes for a thicker curry. Uncover the pot, stir, and continue to cook until the chicken is cooked through and the liquid is of a gravy consistency. Both recipes recommend serving the curry over rice.