CHICKEN PUMPKIN CURRY

*Thanksgiving Collection*

Heat 2 TB olive oil in a large skillet over medium-high heat. Add 1 lb boneless, skinless,chicken breasts, cubed. Add salt and cook until no longer pink, 3-4 minutes; transfer to a plate. Add 2 minced garlic cloves, 1/2 thinly sliced onion, and 2 cups sliced mushrooms to skillet; season with salt and cook, stirring until onion is softened, 5 minutes.

Stir in 4 tsp curry powder and cook 1 minute, then stir in 1 cup canned pure pumpkin, 1 cup coconut milk and 1/2 cup water; add salt and pepper. Bring to a simmer; add chicken and its juices back to pan and cook, partially covered, 8 minutes. Serve topped with cilantro over rice.

(Source: dash magazine & photo also)