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Put chicken breasts in pan, cover with cold water, and bring to boil. Turn heat to low and cook, covered, for 20 minutes. Let cool, then pull from bone and cut into 1" chunks. Meanwhile, in a large pot cook onions in a little olive oil. Add potatoes, carrots and the can of coconut milk plus 1/2 can of water. (Add the peanuts and peas now too if desired). Bring to boil and simmer for 10 minutes, until vegetables are tender. Add chicken and curry mix and stir until mix is blended in. Add the water chestnuts. Simmer for 5 minutes. Serve with rice.