1 large onion, divided (half sliced thinly pole to pole, half diced)
1 (8-12 oz.) chicken breast, trimmed and pounded flat to 1/3 inch
2 teaspoons curry powder, divided
2 teaspoons garam masala, divided
2 cups water
1 cup frozen petite peas
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
Preheat oven to 350 degrees F. In a medium (3 quart) ovenproof saucepan, heat oil to shimmering. Add half of onion, sliced pole to pole and sauté until strips are golden brown; remove onions to drain on paper towels, leaving as much oil as possible in pan.
Sprinkle flattened chicken breasts with 1 teaspoon each of curry powder and garam masala. Sauté for about 2 minutes on each side to brown. Remove chicken; keep warm.
Add remaining diced onion to pan with rice. Stir until grains of rice turn from translucent to milky white, about 5 minutes. Add water, and remaining teaspoon of curry powder, stir well, letting mixture come to a boil.
Cover pan and bake in middle of oven for about 20 minutes. Uncover, stir in peas and chicken breasts (that have been cut into bite-sized pieces, along with any juices) and remaining teaspoon of garam masala.
Bake 5 minutes longer; remove from oven and let stand for 5 minutes before fluffing rice to release steam and mix contents. Garnish top with reserved fried onions.