Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         frying chickens -- cut into 1" pieces
   2      tablespoons   olive oil
   2      tablespoons   butter
   2      tablespoons   Madras-style curry powder
   1      teaspoon      cayenne
   1      tablespoon    grated fresh ginger
   4      cloves        garlic -- minced
   1      teaspoon      ground cinnamon
     1/4  teaspoon      fennel seeds
     1/2  teaspoon      ground cumin
     1/2  teaspoon      coarsely ground black pepper
   1      large         onion -- chopped
  40      ounces        pineapple chunks in juice
                        drain but reserve juice
     1/2  cup           pineapple juice
   1      cup           chicken broth
     1/2  cup           sugar
     1/2  cup           distilled vinegar
                        salt
   2      medium        onions -- cut into 1" chunks
   2                    celery stalks -- cut into 1" chunks
   1      medium        red bell pepper
                        seeded and cut into 1/2" strips
   1      medium        green bell pepper
                        seeded and cut into 1/2" strips
   2      small         seedless oranges
                        cut into thin rings with skin on
   1                    lemon
                        cut into thin rings with skin on
   1      cup           canned litchis -- drained
   1      cup           preserved kumquats -- drained
   1      teaspoon      minced fresh cilantro
   2      tablespoons   cornstarch mixed with 1/4 cup water

Preparation:

Put the chicken backs, necks, and giblets into a saucepan, cover with water, and bring to the boil. Reduce the heat, cover, and simmer until the meat is falling off the bones. Strain and reserve the broth. If it is not very flavorful give it a little help with powdered bouillon. Melt the oil and butter together in a large, heavy skillet or casserole. Add the curry powder and stir about until slightly singed. Add the next 8 ingredients and sauté until the onions are soft but not yet browned. Add the chicken and brown well on all side. Pour in the pineapple juice and reserved broth and simmer covered until the chicken is tender. Add the sugar and vinegar and simmer for about 2 minutes. Taste. If you want a more distinct sweet and sour flavor add more sugar and vinegar at this time. Also add more cayenne if you want it hotter. Add salt to taste. Add the pineapple chunks and all the remaining ingredients except cornstarch mixture, stir gently, and simmer for 5 minutes. Add cornstarch mixture; stir and simmer until sauce is glossy and slightly thickened.