Pineapple Chicken Curry – Assamese Style

Step 1: Prepare the Marination Paste

Take 2 medium chopped onions, 1 head of peeled garlic, and 2-3 chopped green chilies. Put them into a mixer grinder and blend to a coarse paste. (0:50)

Step 2: Marinate the Chicken

Add the prepared onion, garlic, and green chili paste to the chicken pieces. Then add 1.5 teaspoons of salt, 1 teaspoon of turmeric powder, 1 tablespoon of homemade spice mix (cumin, coriander, chili powder), and 1 packet of market-bought meat masala. Mix all ingredients thoroughly by hand until the chicken is well coated. (1:20)

Step 3: Rest the Marinated Chicken

Cover the marinated chicken and let it rest for at least 30 minutes to allow the flavors to meld. (1:55)

Step 4: Prepare the Base for Curry

Place a pan on the stove and heat 3-4 tablespoons of mustard oil. Once the oil is hot, add 1 teaspoon of Panch Phoran and 1 teaspoon of brown sugar (for color). Stir-fry for about 1-2 minutes until the sugar caramelizes slightly and the spices are fragrant. (2:15)

Step 5: Sauté Aromatics and Spices

Add 1 small finely chopped onion to the pan and sauté until it turns light golden brown, about 3-4 minutes. (3:10)

Step 6: Cook the Chicken and Potatoes

Add the marinated chicken to the pan and stir well to combine with the sautéed ingredients. Cook for 5-7 minutes, stirring occasionally. Then, add the big pieces of potato and mix well with the chicken. Cover the pan and cook on medium-low heat for about 15-20 minutes, or until the chicken and potatoes are partially cooked. (3:25)

Step 7: Add Water and Simmer

Uncover the pan, stir the chicken and potatoes. Add 1 cup of water, mix well, and cover the pan again. Let it simmer on low heat for another 10 minutes, allowing the potatoes to soften further and the flavors to deepen. (5:50)

Step 8: Prepare Pineapple Paste

While the curry is simmering, take 1/4 of a chopped pineapple and blend it into a smooth paste in a mixer grinder. (4:55)

Step 9: Incorporate Pineapple Paste

After 10 minutes, uncover the pan. Add the pineapple paste to the curry and mix thoroughly. Cover the pan again and let it simmer for another 5-7 minutes on low heat, allowing the pineapple flavors to infuse into the curry. (6:48)

Step 10: Final Check and Serve

Uncover the pan, stir the curry one last time. Check if the potatoes are fully cooked and the chicken is tender. Turn off the gas. The Pineapple Chicken Curry is now ready to be served hot with rice or pulav. (7:20)

• Adjust green chili and spices according to your preferred spice level.

• Marinating the chicken for at least 30 minutes helps the flavors penetrate deeply.

• Cook on a low flame after adding water to ensure the chicken and potatoes cook thoroughly and absorb the flavors.

• For a richer taste, you can add a tablespoon of ghee (clarified butter) along with mustard oil.

• Experiment with other fruits like apple or pear for a different fruity twist, though pineapple is traditional for this recipe.