2 tbsp. vegetable oil
2-1/2 lbs. chicken breast halves or thigh, cut into serving size pieces
1/2 tsp. salt
1 medium onion, chopped
4 cloves garlic, rushed
1 can crushed pineapple, juice packed
1/2 tsp. black or chili pepper
2 tsp. curry powder
1/8 tsp. ground ginger
1/8 tsp. ground cumin
1 cup chicken broth or stock

Heat oil in skillet or Dutch oven over medium heat. In small bowl mix onions, pepper, ginger, garlic, curry powder and cumin. Add 2 tbsp. water and mix into a paste. Add paste to oil and fry for about 2 to 3 minutes over medium-low heat, stirring constantly. Add chicken pieces and salt to mixture and stir until well mixed. Add pineapple with juice.

Cover pan and let cook over medium-low heat for about 10 to 15 minutes, stirring to prevent sticking. Add chicken broth to mixture and bring to a boil. Reduce heat, cover and allow to simmer for about 30 minutes until chicken is cooked through and sauce starts to thicken, stirring occasionally.

Serve over cooked rice. Garnish with chopped peanuts, chopped green onions, cilantro, shredded coconut or mandarin oranges.

Tip for thicker sauce: add 1/2 to 1 c. sour cream to gravy and pour over chicken.