4 tsp sugar

120 ml coconut milk powder

200 ml single cream

4 tbsp ground almonds

500 ml curry base

Heat a pan and add the sugar and coconut powder and stir vigorously for 15 secs until the powder starts to brown and releases a fantastic toasted aroma

Add 1/3 of base sauce and stir for 30 secs. This will create a more paste like consistency of the coconut powder and sugar and allow it to incorporate well when you add the rest of the liquid.

Add the meat/… and cook for about 30 seconds. If adding raw meat cook until it starts to brown.

Add the remaining 2/3 of the base sauce and the cream and stir for 30 secs

Add the ground almonds and simmer gently to reduce. Stir every couple of minutes by scraping the sides and mixing in (this helps to develop more flavour as the sauce cooks)

Serve when the sauce reaches your desired consistency