Combine the chicken, carrots, onions, and 6 cups of chicken broth into a medium saucepan and bring it to a boil. Once it reaches a boil quickly reduce heat to medium low, cover and cook until the chicken is just firm, about 20 minutes.
Add your heavy cream, jasmine rice, curry powder. Increase the heat to medium and cover and simmer until the rice is cooked (20 minutes).
Remove the meat from the broth and shred it, then return it back to the broth.