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Heat a small amount of oil in a saucepan and cook the onions on a medium heat until soft.
Make a paste with the curry powder, maple syrup and 2-3 tbsps water. Add this to the onions and cook for a minute.
Add the coconut milk, stirring to let the creamy bit and the watery bit become one. Followed by the peanut butter and chicken stock.
Bring to the boil, then simmer on a low heat until thickened to your personal preference.
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