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Season the chicken with the seasoning mix. Set aside and add 1 tbsp oil to a large skillet and heat to med high.
When the oil is hot enough to steam a drop of water, add the chicken and sauté until browned.
Remove the chicken and add the other tbsp of oil, then add the cut-up vegetables (potato, carrot and onion). Sauté for around 5 minutes (stirring constantly) and add water a little at a time if the vegetables start sticking to the pan, making sure to deglaze the fond formed in the bottom of the skillet with some of the water.
Add the chicken back in, then add the water. If you like your curry a bit thicker, perhaps only add 4 cups of water to start with (you can add more later to thin the curry). Bring to the boil, mix in the sweet peas, and then lower to a simmer. Simmer for about 15 minutes.
Break apart the Vermont Curry Sauce blocks and add to the skillet. Stir until the Vermont Curry Sauce blocks are completely dissolved (around a minute or so).
Let the mixture continue to simmer. Stir every once in awhile until the curry starts to thicken (around 10 minutes). If your curry is too thick at this time, begin to add extra water a little at a time until you achieve your desired thickness.
Garnish with sliced green onions or freeze-dried chives and serve!