In a medium sauce pan, place the potatoes, carrots, celery and chicken broth on med/hi heat. Bring to a boil, turn down the heat to simmer and cover. Cook until the vegetables are tender and set aside. (do not strain)

In a large saute skillet, heat the olive oil on medium and add the onions. Cook until tender and clear. Add the garlic and cook for 1 minute. Add the butter and melt. Stir in the flour and cook for 1 minute. Add the curry powder to the skillet.

Slowly stir in some of the broth from the vegetable mixture. Turn the heat up to med/hi and keep adding broth a little at a time until the mixture is the desired thickness.

Strain the rest of the broth off of the vegetables if there is any.

Add the vegetables, diced chicken and green peas to the skillet. Turn the heat down to low and simmer until everything is heated through. Add salt and freshly ground pepper to taste.

Serve in bowls with a side of rice.