For the curry chicken, cut the meat into small pieces, salt and fry in olive oil. When the meat is well colored, add the curry powder and mix.
Then pour about 1/8 water and the milk and season with bouillon cubes, ginger and lemongrass. Now let it boil for a few minutes.
Bind with as much flour until the desired consistency is reached. At the end, strain the pineapple pieces and mix them into the dish. Season if necessary.