Chicken Curry Stew

2 lbs Boneless, Skinless Chicken Thighs (Cut into 1 inch Cubes)

1/4 cup of Oil

6 Garlic Cloves (Diced small)

1 Large Onion (Diced medium)

4 Stalks of Celery (Diced Medium)

2 Carrots (Peeled and diced medium)

1 lb of Red Potatoes (Medium cubes)

1 Large Tomato (Diced medium)

1 cup of Flour (Seasoned with 1/2 tsp of salt and pepper)

2 tbsp of Curry Powder

1 tsp of Ground Cinnamon

1 tsp of ground cumin

1 tsp of ground tumeric

1 x 12 to 16 oz can of Coconut Milk

1 cup of Chick or Vegetable Stock

1 can of Crushed Pineapple (Drined)

1/2 tsp of Salt and pepper

Pre heat a large pot over hi heat

Dredge chicken in flour (Shake off excess)

Add chicken to hot oil and brown on all sides

Brown chicken in 2 batches

Remove from pan and set aside

Using the reserved oil in the pan

Add Garlic and all the vegetables, the tomatoes and potatoes

Saute for 5 minutes

Add Chicken back to pot and add all the spices cook and add 5 minutes

Add the Crushed pineapple, coconut milk, and stock

Lower heat to a simmer, cook uncovered 1/2 hour or till potatoes and chicken are fork tender

Season with the salt and pepper

Serve with white rice and your favorite hot sauce

Enjoy!