|Soy sauce||4 Tablespoon|
|White wine||1⁄4 Pint|
|Lemon||1 , juiced|
|Garlic||1 Clove (5 gm)|
|Curry powder||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Chicken pieces||4 Pound|
|Seasoned flour||1⁄2 Cup (8 tbs)|
|Canned pineapple slices||16 Ounce (2 Large Cans)|
|Butter||1 Ounce (Extra Required)|
|Toasted slivered almonds||2 Ounce|
Mix together soy sauce, half the white wine, lemon juice, crushed garlic, curry powder, ginger and pepper.
Pour over chicken, marinate several hours, turning occasionally.
Melt butter in frying pan, add sliced onions, cook until golden brown, remove onions.
Dry chicken, coat with seasoned flour.
Cook in frying pan until brown.
Add onions and marinade, cover and simmer gently 45 minutes or until tender, uncovering pan for the last 15 minutes.
Meanwhile, cook and drain rice and keep hot.
Cut pineapple slices in half and brown in extra butter, also fry chopped pepper until tender.