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My friends Chuck and Michelle introduced me to this dish many years ago. I think Michelle grew up it with in the UK and they adapted it while spending time at various Canadian Forces bases around the world. Although more modest than my version; using ketchup, milk, and raisins, I must give them credit for teaching me the basic flavours of the dish. The combination of sweet and spicy is a hit everytime.

Thanks are also due to my college friend Sukhwinder. When I made her this dish nearly a decade ago at a class potluck, she was reluctant but impressed with the result. It was only after passing this test that she shared with me the secret of Garam masala. Once I learned to eschew the grocery store ‘Curry’ powder in place of some authentic flavour, I was able to bring this dish to a new level.

If you have a local Indian Grocery, go and start a conversation. You will get the attention of every grandmother in the store when you ask for some ‘masala to make a curry’. Even if you start with some more readily available spices, I’m sure you will learn to love a new combination you might not have tried otherwise.

To be honest, today I mix and match with masala, prepared curry powder, and few other non-Indian flavours. The recipe below is what I typically use today. Be patient and experiment.

Yield: 6-8 servings

Ingredients

• 2 boneless skinless chicken breasts
• 1 – 2 large white onions, diced, about 2 cups
• 1 small can tomato paste, 156 ml / 5.5 oz
• 1 can pineapple chunks and juice 398 ml / 14 oz
• 1/4 cup milk
• 2 tablespoons salted butter
• 2 tablespoons vegetable oil
• 1 tablespoon each: cumin, turmeric, fennel seeds, caraway seeds
• 1 teaspoon each: dried chili flakes, ground cinnamon, nutmeg, garlic powder, black pepper

Preparation (10 minutes)

1. If want to be fancy you can blend all the spices together with a mortar and pestle or a coffee grinder.
2. Chop the chicken into 1/2 inch cubes. I find having slightly frozen chicken makes for even chopping.

Cooking (45 - 60 minutes)

1. In a large pot or dutch oven over medium – high heat, add the cooking oil to cover the bottom. Add all the diced onions stirring often until softened and slightly browned.
2. Add the chicken and all the spices and keep stirring and tossing for several minutes to cook evenly and prevent anything from burning.
3. When you are satisfied that the chicken is cooked through, reduce heat to a low simmer.
4. Add all the tomato paste, pineapple chunks with juice, milk, and butter. Stir gently until evenly mixed and cover for 45 minutes to an hour.

Serve over rice with naan or any flatbread. I have substituted the chicken with shrimp, sausage, and even meatless with big earthy vegetables like eggplant and turnip. Vary the ingredients and try it often, soon you’ll make it your own. Enjoy.