Cut the poultry into bite-sized cubes. Make the chicken stock using the stock cube – stir in vegetable bouillon and garlic powder.

Put the chicken and (hot) stock in a lidded microwavable container and microwave for 4 minutes. Remove the container from the microwave and carefully uncover. Turn the poultry pieces over and cover the container again before placing it back in the microwave. Cook for another 2 minutes and remove from the microwave. Check to see if the poultry is cooked all the way through. Cut a piece through the middle - if there is any pinkness cook further in the microwave one minute at a time until fully...

OR put the chicken and (hot) stock in a lidded ovenproof (lidded) container and cook in a preheated oven set at 180oC / 350oF / Gas Mark 4 for 20 minutes. Check the chicken s cooked before finally removing from the oven.

Make the sauce:

Dilute the egg yolks in a little stock and mix well. Microwave the onion with a little stock for 3 minutes then put in a hand blender beaker. Add the remainder of the cooking stock and blend until smooth.

Transfer to a saucepan and add the curry powder*, saffron, sage, garlic powder and pepper. Put the saucepan over a medium heat. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble. Bring to the boil and thencover and turn down to a simmer.

After 3 minutes take the pan off the heat. Add the egg yolk mixture. Stir gently as the sauce thickens - add the poultry and cook on a gentle simmer for 3 minutes.