Preheat the pan over medium-high heat.
Melt the four tablespoons of butter.
Sear the chickens on each side. Remove from the pan and set aside.
Melt the remaining two tablespoons of butter in the pan.
Saute the onions for 3-5 minutes.
Add the garlic, ginger, curry powder, and turmeric powder. Then, stir well.
Add the chili powder, coconut milk, chicken broth, and stir well.
Add salt and ground black pepper to taste. Then mix very well.
Return the chicken to the pan and add the potatoes. Cover.
Cook for 20 minutes or until the potatoes and chicken are tender.
Sprinkle a pinch of parsley flakes for garnish.
Remove from the heat and serve warm with rice.
