Chicken pineapple curry(Sri Lankan and spicy).

Ingredients

• Ingredients to marinate the chicken
• 500 g of chicken parts(use chicken breast or boneless chicken)
• 1/2 teaspoon turmeric powder
• 1 teaspoon of chili powder(add more if needed)
• 2 tablespoons of curry powder
• 1 tablespoon of tamarind juice(substitute with lime juice)
• 3 tablespoons of oil
• A sprig of curry leaves(substitute with 1 bay leaf)
• 2-inch pandan leaf(optional)
• 1 medium-sized onion sliced fine
• 1 tablespoon of ginger-garlic paste
• 4 cardamom pods bruised
• 1/2 inch cinnamon piece
• 1 teaspoon mustard seed
• 2 green chilies split
• 1 cup of pineapple or a can of pineapple chunks drained
• 1 cup of coconut milk(add 1/2 a cup for more gravy)

Instructions

1. 1

   Place chicken parts in a bowl, and season with salt (1/2 teaspoon), turmeric (1/2 teaspoon), chilli powder (1 teaspoon), curry powder (2 tbsps), tamarind juice (1 tbsp), and sugar (2 tsp).

2. 2

   Mix the spices with the chicken and set aside for 15-20 minutes.

3. 3

   Place a pan over a low-medium fire, and pour in the oil (3 tbsp). Add curry leaves (a sprig, substitute with a bay leaf), pandan leaf (optional), onion (1 sliced fine), and ginger-garlic paste (1 tbsp).

4. 4

   Cook until the onions turn translucent over low-medium heat for 2 minutes.

5. 5

   Add cinnamon (1-inch), cardamom (4), mustard (1 tsp), and green chilies (2). Cook the tempering ingredients for another minute.

6. 6

   Add the marinated chicken, cook over low-medium until all liquid is absorbed and you are left with dry chicken parts, about 5 minutes.

7. 7

   Reduce heat to low, add the pineapple chunks.

8. 8

   Combine and cook for 3-5 minutes.

9. 9

   Pour in the coconut milk (1 cup, add 1/2 a cup more for extra gravy).

10. 10

    Reduce heat, and slow simmer until curry thickens, about 15-18 minutes.

11. 11

    Taste and season with salt if necessary.