|
Ingredients
|
Quantity
|
|
Frying chicken – cut into 1’ pieces
|
2 small
|
|
Olive oil
|
2 tbsp
|
|
Butter
|
2 tbsp
|
|
Madras-style curry powder
|
2 tbsp
|
|
Cayenne
|
1 tsp
|
|
Grated fresh ginger
|
1 tbsp
|
|
Garlic clove – minced
|
4
|
|
Ground cinnamon
|
1 tsp
|
|
Fennel seeds
|
¼ tsp
|
|
Ground cumin
|
½ tsp
|
|
Coarsely ground black pepper
|
½ tsp
|
|
Onion – chopped
|
1 large
|
|
Pineapple chunks juice drain but reserve
juice
|
40 ounces
|
|
Pineapple juice
|
½ cup
|
|
Chicken broth
|
1 cup
|
|
Sugar
|
½ cup
|
|
Distilled vinegar
|
½ cup
|
|
Salt
|
|
|
Onions – cut into 1” chunks
|
1 medium
|
|
Celery stalks – cut into 1” chunks
|
2
|
|
Red bell pepper - seeded and cut into ½ “ strips
|
1 medium
|
|
Green bell pepper – seeded and cut into ½ “
strips
|
1 medium
|
|
Seedless oranges – cut into thin rings with
skin on
|
2 small
|
|
Lemon – cut into thin rings with skin on
|
1
|
|
Canned litchis – drained
|
1 cup
|
|
Preserved kumquats – drained
|
1 cup
|
|
Minced fresh cilantro
|
1 tsp
|
|
Cornstarch mixed with ¼ cup water
|
2 tbsp
|
Put the chicken backs, necks, and giblets into a saucepan, cover
with water, and bring to the boil. Reduce the heat, cover, and simmer until the
meat is falling off the bones. Strain and reserve the broth. If it is not very
flavorful give it a little help with powdered bouillon.
Melt the oil and butter together in a large, heavy skillet or
casserole. Add the curry powder and stir about until slightly singed. Add the
next 8 ingredients and sauté until the onions are soft but not yet browned. Add
the chicken and brown well on all side. Pour in the pineapple juice and
reserved broth and simmer covered until the chicken is tender. Add the sugar
and vinegar and simmer for about 2 minutes.
Taste. If you want a more distinct sweet and sour flavor add more
sugar and vinegar at this time. Also add more cayenne if you want it hotter.
Add salt to taste. Add the pineapple chunks and all the remaining ingredients
except cornstarch mixture, stir gently, and simmer for 5 minutes. Add
cornstarch mixture; stir and simmer until sauce is glossy and slightly
thickened.
