Put 2 tablespoon Olive oil into a saucepan and add 1 Onion, 2 Garlic cloves and 1 tablespoon Fresh ginger. Cook over a low heat until the onion has softened, about 5 minutes.
Once the onions have softened, add 2 tablespoon Curry powder and 1 teaspoon Turmeric. Mix well.
Add 1 tablespoon Plain flour and mix again. Gradually add 280 ml Chicken stock, 120 ml Coconut milk and 1 teaspoon Soy sauce, mixing continuously.
Simmer for 5 minutes. You can leave your sauce as it is, or blend for a smoother consistency.
Notes
Make sure your spices haven't been left open for longer than 6 months, as you want them to have the best flavour.
You can make this spicier by using a madras curry powder.