How to make it

  • Put chicken backs, necks and giblets into a saucepan then cover with water and bring to a boil.
  • Reduce heat then cover and simmer until meat is falling off the bones.
  • Strain and reserve the broth.
  • Melt oil and butter together in a large heavy skillet or casserole.
  • Add curry powder and stir until slightly singed.
  • Add next 8 ingredients and sauté until onions are soft but not yet browned.
  • Add chicken and brown well on all side.
  • Pour in pineapple juice and reserved broth then simmer covered until chicken is tender.
  • Add sugar and vinegar then simmer 2 minutes.
  • Add salt to taste then add pineapple and all remaining ingredients except cornstarch mixture.
  • Stir gently and simmer 5 minutes then add cornstarch mixture.
  • Stir and simmer until sauce is glossy and slightly thickened.

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