I got this idea from another blogger, but instead of using prawns, I used chicken. The creamy sauce is just superb with deep fried chicken. The aroma of curry leaves makes this dish more fragrant and savoury. You can just eat it on its own, or serve with rice or noodles.
Fresh curry leaves are much more aromatic than dried. Find them in Indian shops, where they may be labelled "Meetha Neem" or "Kari (sometime Kadhi) Patta".
Check out the original recipe on my blog, Bits of Taste.
If you prefer a cheesy taste, add in a slice of cheddar cheese to the sauce.