Ingredients

　　1/4 cup vegetable oil

　　a 3 1/2-pound chicken, cut into serving pieces

　　1 onion, chopped

　　1 large garlic clove, minced

　　1 1/2 teaspoons turmeric

　　1 1/2 teaspoons ground coriander

　　1 1/2 teaspoons ground cumin

　　1/2 teaspoon cinnamon

　　1/2 teaspoon ground ginger

　　3 carrots, chopped coarse

　　a 14- to 16-ounce can whole tomatoes including the juice

　　1 cup chicken broth

　　1 1/2 cups chopped fresh pineapple

　　cayenne to taste

　　2 tablespoons minced fresh parsley leaves

　　cooked rice as an accompaniment

　　In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a bowl. Pour off all but 2 tablespoons of the fat and in the remaining fat cook the onion over moderate heat, stirring, until it is golden. Add the garlic, the turmeric, the coriander, the cumin, the cinnamon, and the ginger and cook the mixture, stirring, for 1 minute. Add the carrots, the tomatoes with the juice, the broth, and the chicken including any juices that have accumulated in the bowl and simmer the mixture, covered, for 30 minutes, or until the chicken is no longer pink. Transfer the chicken to a plate, boil the sauce until it is thickened slightly, and stir in the pineapple, the cayenne, and salt to taste. Simmer the mixture for 1 minute, stir in the chicken and the parsley, and serve the curry over the rice.