Untested - Curried Chicken in Coconut and Pumpkin Sauce

1 tablespoon olive oil
1/2 medium onion
1 green hot banana pepper
1 1/2 garlic cloves
1 Tbsp minced fresh ginger
1/2 cup pureed pumpkin (or substitute with an equal amount of cooked, pureed sweet potato)
3/4 to 1 Tbsp Thai red curry paste (depending on your heat tolerance)
1 cup coconut milk
1 3/4 tsps brown sugar, packed
1/2 tsp salt
3/4 lb boneless skinless chicken breast, cut into large cubes
1 1/2 Tbsps sour cream

1. In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste.
2. Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. 
3. Add pumpkin puree and curry paste and mash into the onion paste. Cook until aromatic, another 2-3 minutes. 
4. Add sugar, salt and coconut milk, stirring, and bring to a slow simmer. Simmer until slightly thicker, about 4-5 minutes. 
5. Add chicken and cook another 10 minutes. Stir in the sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat.
6. Serve with a rice pilaf.