Chicken curry with pineapple comes from the Dutch-Indonesian kitchen as it arrived at the table here, and the sweetness of the pineapple is part of it. Fry the curry powder in the oil for half a minute before the coconut milk goes in, which takes the floury edge off and makes it fragrant.
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Cut the chicken into cubes and the pepper and onion into strips.
Fry the chicken golden and stir in the onion, pepper and curry powder.
Pour in the coconut milk and let the sauce thicken gently for 10 minutes.
Cook the rice meanwhile and stir the pineapple pieces through the sauce.
Serve the curry generously over the rice.
Fresh pineapple works too, it is less sweet and firmer. Red pepper adds colour and bite. For more heat, a spoonful of sambal or a finely chopped red chilli. The sauce thickens as it stands, so reheat leftovers with a little extra coconut milk or water.
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