In a large and deep saute pan, over medium high heat, drizzle in enough olive oil to cover the bottom of the pan. Saute the onions for about 2 minutes. Season with fine sea salt.

Add in the mushrooms and saute for about 5-7 minutes, or until lightly golden. Add in the chicken pieces, pressed garlic (don't use jarred! ;) I say it every time!!) and a nice seasoning of salt for the chicken - about a teaspoon. Quickly pour in the coconut milk. Use a wooden spatula or utensil to scrape the fond off the bottom of the pan when you pour it in to keep all that lovely flavor.

Stir in the curry powder (I like a full 3 TBS but start with 2!) and a few turns of the grinder on the red chili pepper mill, until everything is combined. Let it come to a gentle boil, then turn it down to a simmer for about 20-30 minutes. The chicken should be cooked through and the sauce will thicken a bit. During the last 5-10 minutes of simmering, add in the kale. It will wilt and add great texture.

While the dish is simmering, use a fork to poke 3 large sweet potatoes all over. Cook them in the microwave on the potato function for a total of 15-20 minutes. Pretty much the only time I ever use the microwave is for this purpose! They should be soft all the way through and oozing a bit when done. Remove the skins while hot by using two forks to tear it off so you don't burn your fingers. Scrape out the flesh and transfer it to a bowl. Mash it up with a few tablespoons of butter, which will melt into it and make it absolutely delicious. Don't be afraid of butter, it does exactly what it's supposed to here:)

Divide the sweet potatoes and ladle some of the vegetable and chicken curry on top or next to it. Garnish with fresh parsley and serve warm. Hot naan bread is also great to dip into the sauce. Enjoy!!