Start with the bread, as it takes the most time. In a bowl, combine the flour and salt. In a 3/4 cup (200 ml) glass, add warm water, the 1 3/4 tsp of dry yeast, and the sugar to activate the yeast. Once it starts bubbling, add it to the flour along with the milk and knead until you create a compact dough, not too hard. Let it rest for about 30 minutes after kneading.

For the chicken, season with Madras curry and a drizzle of olive oil to coat all the chicken strips.

In a pot, add a drizzle of olive oil and sauté the onion and peppers over medium heat. When they start to soften, add the chicken and sear it. Once it's mostly cooked, add the cream and let it finish cooking at a low simmer for 10 minutes.

Finish the bread. Once it has rested for half an hour, try to form a log with it and cut into similar-sized balls. Dust them with flour and roll out without aiming for a specific shape, not round or oval, more like triangular, but don't worry about being precise.

Heat a non-stick pan over medium-high heat. As you roll out the dough, cook it in the pan for a minute or less on each side. In a smaller pot, melt a large knob of butter with finely chopped garlic, without frying the garlic. As you take the bread out, brush it with the garlic-flavored butter, a true delight.