Heat 2 Tbsp olive oil in a large skillet over medium heat.  Add 1 lb. skinless chicken breasts, cubed.  Add salt and cook until no longer pink, 3 to 5 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.  Served topped with cilantro over rice.

YM 12-24-2013