Curried chicken breast

1. Combine milk and cornflour in a microwave bowl. Stir well, making sure there are no lumps. Stir in garlic and cover tightly with plastic wrap. Cook at 100 percent for 4 minutes in a 650-700 watt oven. Prick plastic to release steam.
2. Remove mixture from oven and uncover. Whisk in the ricotta cheese, set aside.
3. In a pie plate, combine curry powder and oil. Cook, uncovered, for 30 seconds.
4. Remove from oven. Stir reserved milk mixture into curry powder. Place chicken on sauce and turn to coat well. Cover and cook for 6 minutes or until chicken is cooked through. Prick plastic.
5. Remove from oven and uncover. Add lemon juice. If sauce is too thick, dilute with 15-20 ml milk, cream or yoghurt. Serve curry on a bed of rice or pasta and sprinkle with roughly chopped nuts.