Heat walnuts in a dry skillet over medium-high heat 1-2 minutes until walnuts are slightly toasted. Set aside and reserve. In a medium bowl whisk together broth, cornstarch and Curry powder. Set aside and reserve.
Coat a 12 inch nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and saute, stirring occasionally, until chicken is seared and golden brown, about 5 minutes. Stir in carrots, bell pepper and green onions; saute, stirring occasionally, 2 minutes
Stir in Curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken-Curry mixture and walnuts, dividing equally.