Wash and chop potatoes, carrots, onions, and cilantro. Set aside.

Wash and chop chicken breasts.

Stir-fry chicken breasts with a small portion of onion and half the salt in olive oil and butter on medium-high heat until tender and no longer pink, about 5-10 minutes.

Add potatoes and carrots, continue to stir-fry for 5-10 minutes until the vegetables are about halfway tender.

Add the remaining onion and half the cilantro, stir-fry for 1-2 more minutes.

Turn the heat down to medium-low, stir in the curry powder, then the coconut milk, then the remaining salt.

Simmer for 10-15 minutes or until the potatoes and carrots are tender but not mushy.

Serve and garnish with fresh cilantro.