About this recipe: This curry is more takeaway style than authentic. Use any sort of meat you like - chicken, beef, lamb - or just freeze the sauce for use later.
You can also use fresh green or red chilli instead of the chilli powder. You can add the whole chilli to the sauce whilst it simmers, then remove it before pureeing.
This was lovely and far better than anything out a jar. - 31 May 2016