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Cut the chicken into pieces.
Chop the garlic and one of the 2 onions.
Peel and grate the ginger, cut it into small pieces, and add them.
Slice and deseed the chili.
Slice the celery.
Peel the potatoes and cut them into pieces.
Rinse the snow peas.
Slice the remaining onion and brown it in the butter in a pan.
Add everything you chopped and sauté for 2 minutes.
Add the curry powder.
Add the chicken pieces and mix well.
Sauté for 5 minutes.
Add the potatoes and chili pepper.
Then pour in the coconut milk and bring to a boil.
Add salt and simmer, covered, over low heat for 45 minutes.
Add the snow peas and celery.
Stir again and cook for another 5 minutes.
Add the chopped chives at the last minute.
Serve piping hot.