1. Cut chicken breasts into inch^2 pieces. Chop the green onions and half the cilantro. Crush garlic. In a big bowl, season chicken with 1 tbsp salt and 1 tbsp black pepper, 1 tbsp chili powder. Add everything you just chopped to the chicken and mix. (add a few tbsps of broth/water/worcestershire sauce if chicken is dry). LEAVE TO MARINATE!

2. Chop onions, grate ginger finely, chop the rest of cilantro. Set aside.

3. Place a thick bottomed pot on medium fire. Add brown sugar (1 tbsp per chicken breast) to the pot, evenly distributing it over the bottom. Drizzle with 4 tbsp vegetable oil. Once the sugar is pretty much melted begin to stir so that it melts homogenously. It should now be bubbling and becoming quite dark but NOT TO THE POINT OF MOLASSES. (If that occurs DO NOT ADD CHICKEN! Discard sugar and start over)

2. Add chicken (be careful not to splash molten sugar on yourself) so that all pieces are at least touching the bubbling sugar. Leave to simmer until brown (2 minutes) then stir to coat the other side.

3. Stir every minute to achieve even browning. Add onions, pepper, ginger and carrots, coconut milk and pineapple chunks and stir (and possibly water if things are getting a bit dry). Cover and let simmer.

4. Stir occasionally to ensure no stickage. Add ketchup and mustard to taste and taste for salt. Once carrots are tender, add the rest of the cilantro and turn off stove in five minutes or so.

Serve warm.