you can add meat and other veg and not strain it if you want a full curry

You can finish with cream if you would like it slightly less hot

If you have any questions, queries, notes or improvements let me know at lewispotter42@live.co.uk

60 grams Butter
60 grams Plain Flour
2 Onions
1 and a half litres of chicken stock
Curry powder to taste (about 5 tablespoons)

60 grams Butter 60 grams Plain Flour 2 Onions 1 and a half litres of chicken stock

Dice the onions quite small
Sweat (lightly cook until soft but not coloured) the onions in the Butter
When soft add the Curry powder (only add 4 tbsp at the moment) and cook it out
Add the flour and cook it out
Add the stock at about 100 mls a time, Let the mixture lightly bubble before adding the next 100 mls
Keep adding stock until its slightly more liquidy than you would like the allow it to boil until it is the desired consistency
Season with salt (about 4 or 5 tsp or to taste)
Finally strain the onions