Step 1

Peel the onion and chop into 2-inch chunks.

Step 2

Add the chopped onion to a pot along with the chicken broth and the water. Boil without a lid until almost all liquid has evaporated.

Step 3

Puree the onion in a food processor. Set aside.

Step 4

Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.

Step 5

Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)

Step 6

Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).

Step 7

Fry the onion puree for 7 minutes on medium heat.

Step 8

Add ginger, turmeric, garlic and curry and stir until well combined.

Step 9

Add the chicken pieces and fry for about 2 minutes.

Step 10

Add tomato paste, coconut milk and soy sauce and mix well.

Step 11

Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.

Step 12

Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.