• Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
• Add the onions and garlic and saute for 5 minutes, or until soft.
• Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
• Turn the heat to low.
• Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
• Add the pound of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
• Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
• Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
• Raise the heat to medium low and cook for 5 minutes.
• Serve.

To make Chicken:

• Bring a pot of water to a boil.
• Carefully add chicken pieces and any seasonings you’d like to the boiling water.
• After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
• Remove chicken from pot and set aside. Once cool, remove chicken from bones.
• Save the broth - it’s liquid gold! (I normally strain before using)