Instructions: Melt butter in a pan and saute onion, garlic and ginger 2 minutes. Add curry powder and cook a furthur minute.

Add water, stock cube, chutney, tomato sauce and sugar, bring to the boil and simmer 2 minutes. Stir in coconut cream, bring to the boil and cook, stirring, for 2 minutes . Stir in enough dissolved cornflour to thicken sauce slightly. Remove from heat and add lemon juice and tabasco to taste.

Serve with chicken, beef, veal or lamb.

Makes about 2 cups.

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