Tropical Chicken Curry

1Heat the vegetable oil (1 tbsp) in a large pan over medium heat.

2Add the chopped onion (1 large) and sauté until translucent.

3Add the minced garlic and grated ginger (1 tbsp), and sauté for another 1-2 minutes until fragrant.

4Stir in the curry powder (2 tbsp), turmeric powder (1 tsp), ground cumin (1 tsp), and ground coriander (1 tsp), and cook for 1 minute to release the spices' aroma.

5Add the bite-sized chicken pieces to the pan, and cook until they are no longer pink on the outside.

6Pour in the coconut milk (400 ml), fish sauce (1 tbsp), soy sauce (1 tbsp), and sugar (1 tsp), and stir well to combine.

7Add the pineapple chunks (1 cup) and bring the mixture to a simmer.

8Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

9Season with salt and pepper to taste.

10Serve the tropical chicken curry over jasmine rice and garnish with fresh cilantro.