Page 301 - CMC Recipe Book

Method
Finely slice the onions and chilli.
Melt the butter in a hot pan then cook the onions and chilli until soft.
Add the flour and curry powder and mix well.
Add the milk and chicken stock a little at a time until smooth and lump free.
Finish the sauce with fresh coriander and a squeeze of lemon juice.
TIP: this sauce is a great base to all curries, but if you want a vegetarian curry then substitute the chicken stock for a vegetable stock.