Step 1

Sprinkle 1 teaspoon curry powder and ¼ teaspoon salt over the chicken and toss to coat. Heat 1 tablespoon oil in a large Dutch oven or Soup pot over medium high heat. Add chicken and brown, stirring once or twice until mostly browned, 6 to 8 minutes. Transfer the chicken to a plate. It will continue cooking in a later step.

Step 2

Heat the remaining 1 tablespoon oil in the pot and add the onion and garlic. Cook, stirring often until the onions are starting to soften, 3 to 4 minutes. Stir in the remaining 1 tablespoons plus 2 teaspoons curry and cook, stirring until fragrant but not browned, 30 seconds to 1 minute.

Step 3

Add coconut milk, broth, potatoes, carrots, celery and the remaining ½ teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.

Step 4

Stir in the chicken and peas, increase heat to high, and continue cooking until the chicken is cooked through, about 5 minutes longer. Stir in cilantro and maple syrup.