Chicken, Squash, Yam and Curry

I experimented with this recipe last year for my first attempt at a paleo Thanksgiving.  I was nervous because I had never made a curry before, and thought it was an odd combination of foods and flavors.  This is now one of my FAVORITE recipes!  Hope you like it!

• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 2-3  garlic cloves, chopped
• 2 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon  ground pepper
• 2 pounds acorn squash, peeled, seeded, and cut into 1-inch pieces
• 1 large yam , cut into 1-inch pieces
• 1 1/2 cup low-sodium chicken broth
• 3/4 cup golden raisins
• 2-3 chicken breasts, cubbed
• oil and spices again at half the original amounts

Heat oil in a large pan over medium-high heat, add onion, and cook until golden-brown. Add garlic and cook 1 minute more. Stir in 1/2 the curry powder, salt, and pepper. Add squash and yams and cook for 5 minutes, stirring frequently, then add the rest of the spices. Pour in broth and raisins, cover, and reduce heat to medium. Cook for about 15 minutes remove cover and continue to cook until squash and yams are tender, about 5 to 10 minutes more. While squash and yam mixture cooks, in separate pan heat half the amount of oil and add chicken cubes and spices.  Cook until chicken is done.  Add to squash and yam mix when both are done cooking and enjoy!  This is another one of those recipes that the left overs get better the next day. 

*original recipe called for pumpkin, if you want to skin a pumpkin you can go right on ahead. 
*the golden raisins are interesting if you are unsure, leave them out.  I like them, expect to see them again soon.
*it is also good without the chicken if you want to do it more as a side instead of main course