Ingredients

• 1.5 pounds skinless , boneless chicken breast, or more to taste
• 1 tablespoon olive oil , or as needed
• salt and ground black pepper to taste
• 5.33 cups water , divided
• 1 , 7.75 ounce
• 1 , 15 ounce
• 5 news potatoes , halved
• 1 , 8 ounce
• 2 medium carrots , chopped
• 1 medium onion , chopped
• 2 cups jasmine rice , such as Mahatma

Instructions

1. 1 Place chicken in a large, deep skillet. Drizzle with olive oil and season with salt and pepper on both sides. Add 1/3 cup water to the skillet, cover, and cook over medium heat until no longer pink in the center and the juices run clear, about 20 minutes.
2. 2 While chicken is cooking, pour 2 cups water into a microwave-safe bowl. Break curry sauce mix into pieces and add to water. Heat in the microwave on high for 3 minutes and 30 seconds; remove and stir until sauce mix is completely dissolved.
3. 3 Remove chicken from the skillet. Cut into cubes, return to the skillet, and pour curry sauce over top. Stir in peas, potatoes, mushrooms, carrots, and onion. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
4. 4 Meanwhile, bring remaining 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
5. 5 Scoop rice into bowls and serve curry chicken on top.

Nutrition per serving