If its really that you want then sure.
Half of a whole chicken(or two breasts or two tighs whichever you prefer) 1tb Spicy curry powder 1tb chicken season 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon paprika 1 teaspoon cayenne pepper 2- 4 pegs of Garlic Scallions 2 stalks is enough 1 Scotch Bonnet pepper 1 Onion Small piece of Ginger(optional) 6 seeds of Pimento(all spice) 1 sprig ofThyme Water Oil
Clean and prep chicken for cuting. Cut all pieces into halves or quarters - this is the traditional way Jamaicans cook this. Set aside. For example if your using chicken leg cut it into two smaller pieces.
Get a food processor add onions, peppers, ginger, Pimento, scallion, garlic, thyme and mince the season into a paste this will help the chicken to absorb it faster. Tip a little bit of oil and water with a 1 : 2 ratio to help the paste to come along. Set aside
Add all powder season(except the curry powder) to the chicken and add the season paste. If you cannot handle the heat of Scotch Bonnet peppers it is recommended to use a glove and rub the seasoning into the chicken. Set aside for minimum 30 minutes maximum 2 hrs refrigerated.
Take your skillet or dutch pot whatever you use and add a 1/2 teaspoon of oil to the pan allow it to heat up. We don't use a lot of oil because chicken already has alot of oil and water already in its skin. Once the oil has started to get hot where can smell it or see it creating fuming(yes you need it that hot) add the curry to the oil and allow to burn in the oil. Ensure every part of the curry touches the oil and burn. Not burn black but enough so the curry will take a dark yellowish color. Add chicken and leave to simmer at medium heat. For 15-20 minutes.
Cut all pieces into halves or quarters - this is the traditional way Jamaicans cook this. Set aside.
Remember this, as long as this step was followed it will cook in less time then 15 minutes time at medium heat since the chicken is in small pieces. Check occasionally to see if the chicken has released it's fat and water . If by any chance it starts to dry down below the level of the chicken and it has not reach at least 10 minutes add half cup of water to ensure it can continue simmering.
I am not sure if you can get Jamaican seasoning like scotch bonnet readily available but worry not it can be substituted. Flavor may take a hit but you can get close enough. Especially since scotch bonnet peppers are a hot pepper but also has a sweet under tone flavor.