The only thing that makes this Hawaiian is the pineapple, which I didn't think it needed. Next time, I will throw the pineapples in and cook it with the curry, which I think will draw out the juice and sweetness and add it to the flavor of the curry.
Active time: 40 minutes
Start to finish: 1 hour
3 pounds of skinless, bone-in chicken thighsPat chicken dry and sprinkle with ½ tsp salt.
1 tsp salt
1 large onion, chopped (1 ¼ cups)
3 Tbsp finely chopped peeled fresh ginger
2 Tbsp finely chopped garlic (4 cloves)
2 (3 inch) cinnamon sticks or about ½ - 1 tsp ground cinnamon
2 bay leaves
1 Tbsp curry powder (preferably Madras)
2 tsp all-purpose flour
2 tsp sugar (optional, but I did)
1 (13.5 or 15 oz) can unsweetened coconut milk (it says to not use the low-fat, but I did)
½ inch cubes fresh pineapple (I think it would taste better if cooked in the curry)
chopped salted roasted cashews or peanuts
chopped fresh cilantro leaves
Heat 6-8 quart heavy pot over moderately high heat, then brown chicken (without crowding) turning over occasionally 8-10 minutes per batch. Transfer to a plate as cooked, reserving fat in pot.
Add onion, ginger, garlic, cinnamon sticks and bay leaves, stirring occasionally, until onion is browned, about 5 minutes. Add curry powder and flour and cook for 1 minute. Stir in the sugar, coconut milk, and remaining ½ teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot. Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer covered, stirring occasionally, until chicken is cooked through, about 20 minutes. Discard cinnamon sticks and bay leaves. Season with salt, then transfer to a shallow serving dish.
Serve with rice and topped with remaining accompaniments.
Serves 4-5, from Gourmet January 2006