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Fry chicken in hot oil till golden, drain and keep warm.
Add onion, garlic, ginger and curry powder to oil in pan and fry over moderate heat for 2 minutes. Add salt, pepper, milk, stock, coconut and lemon juice, thicken with cornflour and return to boil. Replace chicken, cover and cook over moderate heat till chicken is tender. Add half the pineapple pieces to curry and heat.
Combine remaining pineapple pieces with tomato and mint. Spoon into centre of dish of boiled rice. Spoon chicken curry in ring around pineapple.
Note: if preferred, all pineapple and tomato may be heated with curry.
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