Melt butter. Toss in curry leaves and garlic and stir in curry powder. Cook for one minute.
For the Chicken Sauce:
Add flour, followed by stock and milk. Thicken over a moderate flame. Then cool.
Gradually add the sauce to minced chicken.
Beat in butter and hung curd. Season well.
Fold in cream. Spoon into a lightly oiled mould. Chill overnight.
Garnish the chicken mousse with tomatoes and herbs.
Serve the Chicken Mousse with toast.
Key Ingredients: Chicken, butter, curry leaves, garlic, all purpose flour, chicken stock, milk, hung curd, cream, tomato, herbs