Firstly, in a bowl, marinate the boneless chicken in the ginger garlic, turmeric, chicken curry powder and the thick yoghurt.. Mix well, cover and set aside for an hour.
Next, peel and finely slice the pineapple and capsicum. Chop the onion.
Subsequently, heat the vegetable oil in a frying pan. I used a cast iron pan and I feel that chicken curry cooked in it turns out creamier. Add the sliced onion and sauté. Throw in the chopped capsicum and sauté for 5 minutes.
Now, add the marinated chicken and keep stirring.
Once the chicken is almost done, add the chopped pineapple and coconut milk, to the chicken. Cover with a lid and let it simmer for ten minutes.
Finally, add salt, chilli flakes, and lime juice.
Pineapple Chicken Curry is ready. Transfer it to a serving bowl.
Garnish with fried onions and cashews.
Serve with steamed rice and watch your family enjoy.