Chicken Curry with Pineapple, Coconut, and Cashews

Is there anything more comforting than chicken curry? This one is filled with warming spices which I have complemented with sweet/tart pineapple and lime juice.

Although my little patch of Canada seems to be having a rather warm winter so far (I just know we'll pay for this in March), it is still lovely to come home to the glorious scent of Indian spices - the ultimate in comfort food.

Chicken Curry with Pineapple, Coconut, and Cashews
adapted from Falling Cloudberries, Tessa Kiros
for I♥CC, February Potluck

1 tsp ground corriander
1 tsp ground cumin
¼ tsp ground nutmeg
½ tsp ground cardamom
6 cloves
1 bay leaf
1 heaped Tbsp garam masala
1 tsp black pepper
2 tsp kosher salt
1 tsp chile flakes

3 Tbsp vegetable oil
2 large onions, roughly chopped
8 bone-in, skinless chicken thighs
6 cloves garlic, chopped
1 pineapple, peeled, cored and quartered lengthways - sliced thick
1 14 oz can coconut milk
½ cup dried, unsweetened coconut flakes
½ cup roasted, unsalted cashews
Juice of ½ lime, plus wedges for serving

Toast all the spices together in a large non-stick pan for a minute or two until fragrant.
Empty out onto a small plate.
In the hot pan: add oil. When oil is heated up, add onions and cook for a couple of minutes, until starting to soften. Add chicken in one layer and allow both sides to sear for a couple of minutes.
Add in garlic and spices, stirring to coat.
Add in pineapple, coconut milk and coconut flakes. Stir and reduce heat to a bare simmer.
Cook, covered, for half an hour.
Uncover and cook for another half an hour. Stir occasionally.
In the last 10 minutes, add in roasted cashews.
Finish with lime juice, adjust seasonings to taste, and serve on basmati rice with lime wedges.