Ingredients:
2 medium sweet potatoes, peeled
1 medium onion, chopped
2 carrots, sliced
2 tsp oil
2 chicken breasts
3 cups broccoli florets
3 tbsp red curry powder
1 can coconut milk
3 cups chicken broth
2 tablespoons flour
salt to taste

Directions:
Cut your sweet potatoes into thin strips and set aside, you can use a knife or a mandolin. A fellow foodie suggested I try the julienne peeler (which looks like a standard handheld peeler but has a serrated edge as well), and it's wonderful. I paid $8.49 at Kitchen Stuff Plus, it's so easy to use and gives you perfectly even pieces when the mandolin is not easily accessible. 

Heat the oil in a heavy skillet (one that has a lid) and add the onions. Cook for approximately 10 minutes on medium heat. In the meantime cut your chicken into very thin strips. Turn your heat to medium-high and add the chicken to the skillet with the onion. Cook until the meat is cooked, approximately 7-8 minutes. 

When the chicken is cooked add the curry powder and saute for a few minutes to allow it to release its flavours. Add the broth and let it simmer for 5 minutes. Add the broccoli and carrots and simmer for an additional 5 minutes or until the broccoli is tender but still crisp. Add the coconut milk and stir until incorporated. 

***Note: You can also use curry paste, but being that this is a healthier recipe, I find that the paste has preservatives and a lot of sodium. With the powder you get the amazing flavour without all the added ingredients you don't want. 

Add the sweet potatoes, mix until all the sweet potatoes are coated, put the lid on your skillet and allow to simmer for 5 minutes or so. You want the sweet potatoes to cook otherwise they have a weird raw flavour, but because they're so thin it doesn't take very long. Try a potato make sure it's cooked to your liking.  

Slowly sprinkle the flour on everything and mix until well incorporated, let the mixture come to a boil. Season with salt to taste, if needed. 

Remove from heat and let it sit for 2-3 minutes before serving, the flour helps the mixture thicken up so you get a nice curry glaze.