Devilled chicken with canned pineapple

Devilled means “to coat or stuff with a spicy paste” but what I have done is other than making the sauce or the paste spicy I added fresh ingredients which can bring that hot & spicy flavor to the dish, this dish is colorful, vibrant and a really easy to make, ingredients contrasts textures and taste with each other creating a wonderful fusion of sweet, sour and spicy flavor.

Ingredients:

1 kg chicken (skin removed, chopped in to pieces)

1 cup vegetable oil

Stir fry :-

1 big onion

6 garlic cloves (chopped)

11/2 inch ginger (chopped)

1 red capsicum (cut in to bite size pieces or strips)

1 orange capsicum (cut in to bite size pieces or strips)

1 big carrot

1/2 tsp freshly chopped chilly (githeyo mirus)

1 cup shredded cabbage

2 large tomatoes (cut in to bite size)

12 curry leaves

Sauce:-

2 tbs lonumirus curry powder or chilly powder

11/2 tbs chicken curry powder

1/2 tsp freshly ground black pepper

3 tbs tomato paste

4 tbs chilly & garlic sauce

4 tbs tomato sauce

1 tbs soy sauce

4 tbs sugar

1/2 tsp salt

4 slices of canned pineapple (chopped to bite size)

Method

In a wok or a thavaa add oil and brown chicken in high heat. Once browned remove and set aside. Using the same wok sauté all stir fry ingredients until cooked, but don't let the vegetables caramelize or change color. Add all the sauce ingredients, combine everything & stir fry for 2 minutes, now add pineapple & again stir fry for another two minutes. Add browned chicken stir or combine to coat the chicken with the vegetable sauce. Taste & adjust the salt & sweet flavor by adding more salt or sugar. Serve with Rice or Roshi ........................................enjoy!

Note: I have used whole chicken, but boneless also can be used.