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Start by seasoning the diced chicken breast or thighs with salt, garlic powder, and black pepper.
In a large pan over medium heat, add some oil and fry the seasoned chicken until it turns golden brown on both sides, but do not cook it all the way through. Once done, remove the chicken from the pan and set it aside.
In the same pan, add the onions, carrots, and potatoes, and cook them for about 2 minutes.
Next, stir in the curry mix and water, then cover the pan and bring the mixture to a boil.
Once boiling, reduce the heat to medium and let it simmer for 15 minutes, stirring occasionally to help dissolve the curry.
After the sauce has thickened, add the chicken back into the pan and cook for an additional 1 to 2 minutes.
Serve the curry over hot rice and enjoy your meal.