Melt butter in a large, heavy-based saucepan. Add onion and garlic and sauté for a few minutes until soft. Add curry powder and flour and fry for about 1 minute.
Add chicken and fry lightly until cooked.
Add Spur Hickory Sauce, stock, coconut milk, sweetcorn, coriander, Spur Lemon & Peri Peri Signature Seasoning, salt and black pepper. Simmer for about 10 minutes until cooked and heated through. Serve hot and garnish with fresh coriander.
Substitute chicken with pork or beef, or omit meat for a vegetable soup.