Easy Pumpkin Chicken Curry

• 2 medium chicken breasts (boneless, skinless works best) cut into bite sized pieces
• 1 green or red bell pepper - roughly chopped
• 1/2 sweet onion - roughly chopped (or diced if you like consistent onion bites)
• 1 cup of canned pumpkin pie filling
• 1 tablespoon maple syrup
• 1/2 cup sour cream
• 1 tablespoon curry powder
• 1/3 teaspoon cayenne red pepper
• 1/2 teaspoon tarragon
• 4 ounce can of mushrooms (can use fresh as well, but canned makes this just that much easier).
• 1 tablespoon garlic
• 2 tablespoons of olive oil (or peanut oil if you prefer)

1. In a frying pan or wok heat the oil and garlic. Once the oil is heated and the garlic begins to saute add in the chicken and cook thoroughly. While the chicken is cooking in a small bowl combine the pumpkin filling, syrup, curry powder, red pepper and tarragon. When the chicken is cooked, add the can of mushrooms and onion. Add the sauce mixture once the onions have softened. Continue to cook on medium heat for 10 minutes and then simmer on low for 15 minutes stirring occasionally. Stir in the sour cream and continue to simmer for an additional 5 minutes.
2. Serve over jasmine rice or cous cous. Set out pepper and additional sour cream for topping.
3. Alternatives:
4. You could also use spring onion as a topping. Additionally you could use water chestnuts in the mix for a bit of added crunch.

chicken breasts, green, sweet onion, pumpkin pie filling, maple syrup, sour cream, curry powder, cayenne red pepper, tarragon, mushrooms, garlic, olive oil

Taken from www.epicurious.com/recipes/member/views/easy-pumpkin-chicken-curry-50050593 (may not work)