Boil chicken thighs until just cooked. This helps get rid of any excess fat.
Drain, then chop into preferred size cubes.
Heat the oil in a large saucepan or pot.
Add the chopped onions, carrots and celery.
Sweat until onions start to turn opaque.
Remove from heat.
Add dry pkt soup, curry powder and stock cube.
Mix into onion mixture well.
Add water. The mix will thicken so more water may be needed depending on the thickness desired.
Return pot to low heat. Stir till well mixed.
Scrub or peel the potatoes and chop into cubes. Add to the pot.
Cook for approx. 15 minutes on medium heat. Stir occasionally to stop mix sticking to bottom of pot.
Add cooked chicken pieces, chopped capsicum and frozen peas.
Salt & pepper to taste.
Stir to ensure mix doesn't stick to pot.
Cook on medium to low heat a further 20- 30 minutes or until potato is cooked through.
Cook rice and serve.