Easy Pineapple and Chicken Curry

Here is a chicken curry that is both spicy and sweet and a breeze to make. The tempering step for this curry is entirely optional but highly desired- There's something to be said about tempered curry leaf and mustard seeds that does wonders to a curry.

Ingredients:

• 4 Chicken Thighs, skinned and cut into pieces
• 1 Medium Yellow Onion, vertically cut
• 2 Medium Tomatoes
• 1/2 Cup Fresh or Canned Pineapple Chunks (I Used 'Dole' pineapple chunks)
• 4 Green Chili, roughly cut
• 1 Tsp Chili Powder or more/less (Optional)
• 1" Ginger, peeled and cut into thin strips
• 1 Stalk Curry Leaf
• 1/4 Cup Coconut Milk
• 1/4 Tsp Cracked Black Pepper
• 1-1/2 Tbsp Chicken Masala Powder( Any brand, I used "Sakthi")
• 2 Tbsp Olive Oil
• Salt as needed

For Tempering(Optional):

• 1/4 Tsp Mustard Seeds
• 2-3 Green Chili
• 1 Stalk Curry Leaf
• 1 Tsp Olive Oil 

Procedure:

• Heat the olive oil in a pan. Add the cut onions, garlic, ginger,green chili and turmeric powder. Saute until the onions are almost translucent.

• Add the chicken pieces to the pan and increase the flame to high. Brown the chicken on the outside with the cracked pepper sprinkled on top.

• Add the chicken masala powder,give a good stir so that the masala powder coats the chicken and other ingredients in the pan.

• Throw in the chopped tomatoes a couple of minutes later.
  

• Add about a cup or water and cook the chicken with closed lid for 10 minutes.

• Add salt, chili powder(if using), coconut milk and pineapple chunks. Cook for 5 more minutes.




• Optional Step (For Tempering): In a small skillet heat oil and add the mustard seeds. Once they start sputtering add the curry leaves and green chili.Shake the pan for a few seconds and pour over the chicken curry.
• Serve the chicken over hot white or brown rice.

Enjoy!