Sauce for Chicken or Lamb Curry

(from Janet MacNeill)

2 Tbs. butter
2/3 c. chopped onion
3 Tbs. curry powder
2 c. chicken stock (beef if for lamb)
1 c. coconut milk
3/4 tsp. pepper
1/2 tsp. salt
1/4 tsp. cloves
1 Tbs. chopped fresh ginger

Melt butter in skillet & sauté onion until tender. Add curry powder, making a paste. Gradually add stock (save some for thickening). Add coconut milk & thicken with 1 rounded Tbs cornstarch & saved stock. Add seasoning & adjust to taste. Set aside to combine with meat.