Instructions: To make an easy curry sauce, all you need is either curry powder or, preferably, curry paste. I like Madras strength, but Korma is a milder paste. Fry off the meat in some butter, adding sliced onions after a few minutes. Add two teaspoons per pound of meat of the curry paste or powder,

(or more if you like) and fry for a further few minutes, stirring regularly. Dont worry if the mix sticks a little, but dont burn it. Now add one of the following ingredients: either plain yogurt, a thickened stock, or chopped canned tomatoes. The quantity is up to you, but aim to match the volume of meat with the volume of liquid. If you use a korma paste, you could also try adding some creamed coconut - half a bar is fine. Simmer the mixture for no more than 15 minutes, and serve over rice or with naan bread or chapatis, pickles and a raita. Lovely.

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