• 3 lbs tender chicken tits
• 1 tb sp salt
• 1 cup veggie oil
• 10 dried chillies
• 10 chopped shallots
• 6 gloves of garlic cut in half
• whole piece of ginger
• 1 piece lemon grass
• 2 tb sp coriander chopped
• 1 tb sp turmeric powder
• 3 cups coconut milk
• 4 cups pineapple chunked
• 5 tb sp chopped green onions
• 2 tb sp cornstarch
• beer or water for mixing
• beer for drinking while making this

Cut the chicken in small chunks. Season the chicken with salt and marinate for 30 minutes. Wok the vegetable oil and heat to frying temperature and insert chillies, shallots, ginger, garlic, turmeric, coriander and the lemon grass. Fry till all the flavours come free and the oil seperates. Add the chicken and fry for 2 minutes. Add coconut milk and boil all. Now you can add the pineapple and let sit on slow burn for about 15 minutes. Check if chicken is tender and add the green onions, pepper and salt and simmer for another 3-5 minutes. When removing from wok, you can leave the sauce in it and mix in water or beer if too thick or add cornstarch too thicken.

Bon appetit !