400g chicken breast fillets, cut into strips or small cubes About 2 large tablespoons butter ¾ teaspoon turmeric Hearty pinch ground cayenne or small pinch Ground chilli Dash lemon juiceTeaspoon or so sugar Salt to taste (bear in mind that it’s served with an unsalted starch)Cup milk Cup cream Around 1 heaped teaspoon cornflour (less risky than cake flour in terms of the sauce becoming lumpy)
Mix half the milk with the cornflour and set aside.Heat butter in large pan till just bubbling, but not hot enough to start browning. Add chicken pieces, stirring to coat well with butter. Add turmeric, cayenne and lemon juice.Once chicken is nearly cooked (only a minute or so), add cream and remaining milk. Turn heat lower and add the milk-cornflour mix. Stir till sauce thickens ( if too thick, add extra milk and cream. )Check chicken is cooked. Add salt to taste, sugar if desired, and remove from heat. Serve immediately.