In a bowl whisk together the egg, heavy cream and salt. Add the cubed chicken and mix to coat the chicken. Next, sprinkle in the arrowroot or cornstarch and mix to evenly coat the chicken.

In a deep, large sauté pan, add the oil and allow it to heat over medium-high heat for 3-5 minutes. Add in the coated, cubed chicken, as many as will fit in the pan without crowding (I usually need to do this in two batches). Allow to cook for 5 minutes, flip and cook on the other side for an additional five minutes.

Remove chicken to a baking sheet (if you have a wire rack, use that, it helps keep the chicken from getting soggy). Place the baking sheet in the oven preheated to Warm or 170 degrees F.

Repeat with the second batch of chicken.

For the sauce, pour out the oil in the sauté pan the chicken was cooked in until there is none left. Add all the sauce ingredients and allow to cook over medium-high heat until it comes to a boil. Turn down to simmer and allow to thicken for 5 minutes. If your sauce does not thicken, in a small dish, mix together 2 tsp arrowroot with 2 tsp water. Mix until combined. Slowly pour this slurry into your sauce while stirring. Allow to thicken for about two minutes.

Add the chicken to the sauce and stir to coat.

Serve over basmati rice.