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Heat oil in large nonstick skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until slightly softened. Add curry powder, sugar and salt; cook and stir 1 to 2 minutes on low heat
Gradually stir in cream and wine. Bring to boil. Reduce heat to low; simmer 15 to 20 minutes or until slightly thickened and reduced by about half. Serve with Garam Masala-Spiced Roti Flatbread, if desired