Heat butter in a large nonstick skillet over medium-high heat.
Place the chicken into the pan with a couple of pinches of sea salt and brown until chicken is almost cooked through. Pour the chicken into a bowl and set aside.
Add sweet potato/butternut/kabocha to the same pan with a little more salt and sauté 7-10 minutes, until potatoes just begin to soften/can be pierced with a fork. Decrease heat to medium.
Add broccoli, onion, and curry powder and cook 1 minute, stirring constantly.
Add broth, coconut milk, tomatoes and sea salt and bring to a boil.
Add chicken back in and stir to combine.
Cover, reduce heat, and simmer for at least 10 minutes, but up to 45 minutes, stirring occasionally. The longer this simmers, the more time the flavors will have to develop.
Top with cilantro and serve on it’s own or with My Heart Beets 3 Ingredient Naan or my Coconut Rice.