All the peppers in this dish are from the garden. I used two types of green, one yellow and two red chilis, all seeds removed. First I cubed the chicken, salted it lightly, coated in flour and browned in a 10 inch walled pan. It was removed to a bowl and the onion, celery and peppers went in with enough time between to sweat. I sprinkled a teaspoon of vegetable stock powder over the vegetables followed by a tablespoon of curry powder. Cook for a minute then add one can of coconut milk.
Out of the can, coconut milk is a thin watery liquid with a big white lump of solids. The lump melts as soon as you start to heat it. The coconut milk will have to be reduced by about half or you'll have soup. So turn the heat up and get it boiling hard. Keep stirring it so it doesn't burn. If you have to do something else, turn the heat down a bit so forgetting to stir won't burn it. Once it has reduced, turn the heat down and add the chicken. Wait a few minutes for it to cook through then add half a can of pineapple chunks plus a tablespoon of juice from the can. Diners seem to like pineapple chunks more than tidbits. If your curry powder has a bitter after taste, add a little more pineapple juice to sweeten it out. If it's too watery, reduce it a bit more.
When everything is hot, serve over basmati rice. Most of the ingredients are on the sweeter side so it's hard to fail with this dish.