Ingredients
6 chicken breast halves(skin and bones)
1/2 cup vegetable oil or canola oil
1 large onion, cut in half and sliced very thin
4 stalks celery, sliced thin on an angle
1 tablespoon mild curry powder
1(20ounce)can crushed pineapple
sea salt, to taste
freshly cracked pepper, to taste
1 tablespoon cornstarch
1(14 1/2ounce)can chicken broth

Fry chicken breasts in a large pan with oil until cooked, about 30 minutes.

Remove from pan and remove all but 2 tablespoons of the oil.

Add the curry powder to the oil and cook for 1 minute on medium heat.

Add onions and celery, cooking until the celery is soft.

Add pineapple, broth and a small amount of salt and pepper, if desired.

Simmer for 2 minutes and add chicken back into the pan.

Cook, simmering for 35-45 minutes with pan covered.

Remove chicken.

Make a loose paste with cornstarch and a small amount of water.

Add to ingredients in pan, simmering on high for a few minutes until sauce is a bit thick.

Pour over chicken.

Serve with rice or couscous.