Braised Chicken
with Pineapple–Sour Cream Curry

I heard about this recipe from a resort manager I met while travelling for work in the British Virgin Islands. He talked about a delicious pineapple and sour cream curry that a former employer made, and I knew that I had to re-create it for this book. It has a pretty simple ingredient list as far as curries go, and that’s because the pineapple, curry powder, sour cream, and chicken hold up the dish on their own. The sweet, tangy, creamy spiced flavor permeates the tender meat and creates an incredibly comforting dish that a home cook of any level can easily prepare. • serves 4

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• 2 tablespoons unsalted butter
• 1 teaspoon minced fresh ginger
• 4 garlic cloves, minced
• 4 boneless skinless chicken thighs (about 1 pound)
• 1 pound fresh peeled and cored pineapple, cut into 1-inch cubes
• 1 cup chicken stock
• 3 tablespoons light brown sugar
• 2 teaspoons curry powder
• ½ teaspoon red Thai curry paste
• ¼ teaspoon turmeric
• ¾ cup sour cream
• ½ cup coarsely chopped red bell pepper
• 1 tablespoon freshly squeezed lime juice
• Kosher salt to taste
• 4 cups prepared basmati rice
• 2 tablespoons fresh cilantro leaves, for garnish (optional)

Preheat the oven to 375°F.

Melt the butter in a medium Dutch oven over medium heat. Add the ginger and garlic and cook, stirring occasionally, until fragrant, about 3 minutes. Add the chicken thighs and cook until lightly browned on both sides. Set aside.

Add the pineapple, stock, brown sugar, curry powder, red curry paste, and turmeric and stir to combine. Reduce the heat and simmer until the sauce turns a deep yellow and the liquid reduces by about a fourth, about 10 minutes. Push the pineapple to the sides of the pan to make space for the chicken. Nestle the thighs in the pot and cover. Transfer to the oven and braise for 1 hour to 1 hour 15 minutes, until the chicken has cooked through and is very tender and the pineapple has nearly disintegrated.

Remove the pot from the oven and place over low heat on the stovetop. Add the sour cream, bell pepper, and lime juice and stir until combined. Taste and add salt as desired. Raise the heat to medium and simmer for an additional 3 minutes to soften the pepper slightly. Garnish with fresh cilantro leaves, if desired. Serve alongside the basmati rice.