Indian Pineapple Chicken Curry

Instructions

1. Prepare the chicken
   Season the chicken pieces with salt and pepper. Set aside for 10 minutes to allow the seasoning to penetrate the meat.
2. Sauté the aromatics
   Heat oil in a large, deep pan over medium heat. Add the cinnamon stick and let it infuse the oil for 30 seconds. Add chopped onions and sauté until golden brown, about 5-6 minutes. Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Bloom the spices
   Add curry powder, turmeric, cumin, and red chili powder to the pan. Stir continuously for 1 minute to toast the spices without burning them. This releases their flavors and aromas.
4. Cook the chicken
   Add the seasoned chicken pieces to the pan. Stir to coat the chicken with the spice mixture. Cook for 5-7 minutes until the chicken is no longer pink on the outside.
5. Simmer the curry
   Pour in the coconut milk and chicken broth. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, until the chicken is tender and cooked through.
6. Add the pineapple
   Stir in the diced pineapple and simmer uncovered for 5-7 minutes until the sauce thickens slightly and the pineapple softens but still maintains its shape. Taste and adjust seasoning with salt and pepper as needed.
7. Finish the dish
   Remove the cinnamon stick. If you prefer a thicker sauce, continue to simmer uncovered for a few more minutes. For a thinner sauce, add a splash of water or chicken broth.
8. Serve
   Garnish with fresh chopped cilantro. Serve hot with steamed basmati rice, naan bread, or roti. The sweet and spicy flavors pair wonderfully with a side of cooling cucumber raita.