Wash and dry cilantro. Chop and set aside. Cut chicken breasts into bite-sized pieces. Peel ginger and garlic. Finely grate ginger and crush garlic in a garlic press. Transfer everything to a large bowl. Add curry powder, ground turmeric, and yogurt to the bowl. Mix well and refrigerate, covered with plastic wrap, for approx. 2 hrs.
Peel the pineapple. Finely slice pineapple and bell pepper and set aside. Peel and dice onion. Roughly chop cashews.
Heat the vegetable oil in a frying pan set over medium-high heat. Add diced onion and bell pepper to the pan and fry for approx. 5 min. Stirring often. Add chicken breast without the excess marinade and continue to sauté.
Add pineapple, coconut milk, remaining marinade, and chopped cashews to the pan and let simmer, covered, over medium-low heat for approx. 10 min. Stir occasionally. Season with salt, chili flakes, and lime juice to taste and garnish with cilantro and fried onions. Serve with rice and enjoy!