Beat eggs in a bowl with a pinch of salt. Prepare flour and corn flour, mix together in another bowl

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.