Brown chicken pieces, part at a time, in vegetable oil in a Dutch oven or large frying pan; remove and set aside.
Stir salt and curry powder into drippings in Dutch oven; cook 1 minute.
Stir in onion, red pepper, and tomato; cover.
Simmer 5 minutes.
Return chicken to Dutch oven; cover again.
Simmer 30 minutes, or until chicken is tender.
While chicken cooks, cook rice, following label directions; spoon onto a large deep serving platter.
Arrange chicken on top; keep warm.
Blend peanut butter with warm water in a cup; stir into vegetable mixture in Dutch oven; heat to boiling.
Spoon over chicken and rice.