My favorite curry sauce starts as a cream sauce. I do the basic sauce and use milk, then add some chicken broth, curry powder, garlic, soy sauce, black pepper and hot sauce and presto! Instant curry! It's really not that difficult. You just have to stay with it, but that's the case with any roux-type sauce. You can't let it get away from you, or get distracted, or it will burn. A burned roux has to be thrown away, and will stink up the house!