Per serving: 606 calories; 21.5 g fat; 9.9 g saturated fat; 76.5 mg cholesterol; 153.6 mg sodium; 68.2 g carbohydrate; 5.3 g fiber; 21.2 g sugar; 34.8 g protein
In a saucepan, bring water, coconut milk and brown sugar and salt to a boil. Add rice. Reduce heat to medium-low and simmer until water is absorbed, about 15 minutes. Remove from heat and fluff with a fork.
Season chicken with curry powder, salt and pepper. Add a small amount of oil to a large sautépan and sautéfor 5–10 minutes (depending on the size of the chicken cubes) or until cooked through. Remove chicken from pan.
Combine sauce ingredients and add to the same pan you cooked the chicken in. Bring to a simmer, then add chicken back to the pan. Cook for 5–10 minutes or until flavors have combined.
To assemble: mix kale with coconut rice and and divide among four bowls. Top with chicken, sauce and roasted sweet potatoes.