Chicken with Tart Pineapple, Coconut, and Cashews

A few months ago, in a Malaysian cookbook I read about a curry-like dish with sour carambola (starfruit) as the base, and ever since then my local (and even nonlocal) grocery stores have declined to restock the starfruit area of the “exotic” produce section—I’ve yet to try it. I was taken by the idea of using a tart fruit in a savory dish, though, so I came up with this one in which chicken is cooked in a puree of fresh pineapple, aromatics, and thickening