Beat eggs in a bowl with a pinch of salt. Prepare flour and corn flour, mix together in another bowl
Coat chicken with beaten egg and the mixed flour, and fry in hot oil until both sides are brown.
Put the chicken aside on kitchen towel to absorb oil.
Heat butter in a non stick pan and saute curry leaves (optional). Lower the flame, add milk with salt and sugar. Simmer until milk thickens to your liking.
Prepare chicken on a plate and pour the milk sauce on top. Sprinkle quinoa pops on the sauce (approx. 50gm per portion) and serve immediately.
This is the quinoa pops we used. It's typically for desserts but it tastes good with anything.