Rinse the brown rice under cold water until the water runs clear. In a medium pot, add the rinsed brown rice and 4 cups of water. Bring to a boil over high heat.

Once boiling, reduce heat to low and cover the pot. Let the rice cook for about 30-35 minutes or until all the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for an additional 5-10 minutes.

While the rice is cooking, prepare the chicken. Cut the chicken breast into bite-sized pieces and season with salt, pepper, and 1 tablespoon of curry powder. Toss to coat evenly.

In a large skillet or saucepan, heat 1 tablespoon of oil over medium heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, or until they are browned and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add the mixed vegetables and cook for about 3-4 minutes until they are slightly tender. Stir in the remaining 1 tablespoon of curry powder and cook for another minute to toast the spices.

Pour in the coconut milk into the skillet with the vegetables. Stir well to combine and bring to a gentle simmer. Return the cooked chicken to the skillet and stir to mix everything together. Let it simmer for an additional 5-7 minutes, allowing the flavors to blend.

Taste the curry and adjust seasoning with salt and pepper as needed. If the curry is too thick, you can add a splash of water to reach your desired consistency.

Fluff the brown rice with a fork and divide it among serving plates. Spoon the chicken curry over the rice and serve hot. Enjoy!