Heat the oil and fry the chicken until browned. Add the Mild Malaysian Curry Blend and fry gently for another 2 minutes. Blend the cornflour with a little of the pineapple syrup and then with the rest of the juice. Add this to the pan with the creamed coconut, water, honey, tomato puree and Allspice. Cover and simmer for 20 minutes. Add the red pepper and salt and simmer for another 5 minutes before serving.