Heat the oil in a large frying pan and fry the onion and chicken for 5 minutes, add the pepper and pineapple chunks, reserving the juice, and fry for a further 2-3 minutes.
Stir in the curry powder and cook for 1 minute before adding the coconut milk, pineapple juice and kidney beans, simmer for 10 minutes then stir in the Walnuts, season.
