Peel and thinly slice carrots, then cut into strips. Chop red onion.
Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 minute.
Meanwhile, slice chicken into bite-sized pieces. Then add to onion along with the potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute
Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 minute Stir in peas and green onions. Taste and add more salt if you like.