Preparation

• 1
  First prepare the vegetables. Peel the onion and chop finely. Peel the carrot, cut it into quarters lengthways then slice fairly thinly. Deseed the peppers, chop into a few pieces then chop into short strips, not too thin. Peel the garlic. Peel then grate the fresh ginger.
• 2
  Remove the skin from the chicken and cut into bite sized pieces. Heat 2 tablespoons of sunflower oil in a large saucepan and brown the chicken in the hot oil for a few minutes, then lift out onto a plate with a slotted spoon.
• 3
  Lower the heat, add the chopped onions to the same pan and sauté gently for 3 minutes to soften
• 4
  add a little more oil if you need to. Stir in the carrots and peppers and cook for a further 2-3 minutes. Add the crushed garlic, sprinkle in all of the spices and stir together for a minute
• 5
  don’t allow the spices to scorch.
• 6
  Stir in a tablespoon of plain flour and then add the chicken stock, a little at a time, stirring it in well. Pour in the chopped tomatoes, mix together and bring to a simmer. Cook for 25-30 minutes, or until the vegetables are soft and the chicken is cooked through.
• 7
  Meanwhile, peel the pineapple and chop into small chunks. Trim the spring onions and chop very finely. When the curry is cooked, stir in the pineapple and warm it through. Season with salt and black pepper and stir in the spring onions.
• 8
  Finally, remove from the heat and add the yoghurt, stirring well until it is completely mixed in.
• 9
  Serve, with rice or naan bread, garnished with fresh chopped coriander leaves.