Heat the butter in a large pan, cut the chicken into thin strips, add curry and cook. When the chicken gets color, add the chopped onion, grated carrot and continue to sauté. Cut the zucchinis into rings and add it to the pan. Then add Tat Walnut Paste, chicken broth, salt, pepper, and cook with the lid closed on low heat until the zucchinis soften. Sprinkle chopped dill, and serve hot.