Instructions: Finely dice onion.

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

Add water, stock cube, sherry, tomato sauce and honey, bring to the boil and simmer 2 minutes. Stir in peanut butter and cream and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat and add lemon juice and tabasco to taste.

Chopped fresh coriander can also be added to the finished sauce.

Serve with marinated chicken, beef, veal or lamb.

Makes about 2 cups.

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