Chicken curry

1 tbsp coconut oil
1/2 onion, diced
2 chicken breasts, cubed
1 yam, peeled and cubed
1 cup baby carrots
1 12 oz can coconut milk
2 tbsp curry
1/4 tsp garlic powder
salt and pepper to taste.

Saute the onion and chicken with the coconut oil. Once chicken is cooked add the coconut milk and stir. Then add curry powder and stir again. Add remaining ingredients and simmer on low heat until carrots and potatoes are cooked. Serve over quinoa or just eat plain. If you love spicy, a little bit of chili powder is yummy too, but I left it off of the ingredient list.