Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes.
Add potatoes and flour, stir until combined.
Add remaining ingredients, through noodles. Bring to a boil and then reduce to a simmer and cook until potatoes and noodles are cooked through, about 15 minutes. Season with salt to taste.
Add chicken and peas, cook another five minutes.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/curried-chicken-and-potato-chowder/