Here we go, my first attempt at BIR style curry (as experimented by myself) as opposed to authentic  traditional recipes which I usually do.

My choice was Chicken Ceylon as I have not seen it done here and it's one of my favourites.

This will serve two hungry people quite easily.

Ingredients:
1 bag (about a pint, or 1/2 a litre) of Darth's base sauce, you can use any of your choice, it's just that I have quite a bit left from my last experiment 
5 green cardomom pods just cracked open
5 bits of cassia bark
5 cloves
About a dozen whole black peppercorns.
2 Teaspoons of hot chilli powder (or even more if you want it hotter)
1 Tablespoon of Garam masala (if you want to be more authentic it should be a Ceylon masala but 99.9% of BIR's will just use the normal stuff, so I have)
1 bruised stem of fresh lemongrass
A splodge of oil..(technical term)
100 grms of Creamed coconut
1 Tablespoon of curry leaves.
1 Teaspoon of salt.
4 chicken breasts chopped into bite sized pieces.

Method:
Put the chopped chicken in a pan just cover with water and boil for about 5 mins or until just cooked though. Using a slotted spoon remove the chicken into a bowl and reserve the water.
In your main cooking vessel put the splodge of oil (ok about a tablespoonfull for you pedants) and gently fry the whole spices, cassia, cardomom, cloves and black pepper (not the curry leaves or lemongrass) for 2 minutes stirring all the time to avoid burning.
Add the base gravy and heat untill boiling, you should have a nice wet mix, time to add the bits that need more delicate treatment.
Add the chilli powder, salt, and curry leaves, lemongrass and garam masala, cook for as long as you think is right (taste it you will know when it's right)
Add the coconut cream and melt it into the mix.
At this point it will start to thicken quite fast, keep the heat down and add some reserved chicken stock as required to achieve your required consistency.
Cook for a couple of minutes untill coconut is well distributed in the sauce.
Add the pre-cooked chicken and heat through untill you are sure that everything is cooked through and melded together.
You have the choice now of leaving the whole spices in or picking them out, I like to leave them in myself, its shows a bit of individuallity to the dish and you just can't beat that explosion of flavour when you bite into a whole cardamom pod!.
Serve with a rice of your choice (coconut rice is traditional, and I will post a recipe for this separately) and/or naan and some fresh coriander for garnish.
Half a hardboiled egg can be added to each portion if wanted, Some restaurants do, some don't, or chopped hardboiled egg sprinkled over the top looks nice..entirely up to you



Enjoy!!

Jethro

I normally stick to more traditional currys, making each dish from scratch but I though I would give the resaurant style a go for a change.
I have used Darth's Gravy base and Madras recipe with a couple of minor variations like putting 4 Knorr vetetable stock cubes in and using red onions (I prefer them to normal ones in currys).
Picture 1.
All the veg, garlic and ginger puree and spices ready to go.


Picture 2.
All in the pot.


Picture 3.
The Madras on the go.


Picture 4.
The end product, served with naan, Brinjal pickle and a G&T


Well done Darth it was loverly, all I have to do now is find a second hand freezer to put it all in 

Coconut Lamb

Ingredients:

6 lamb neck fillets chopped into bite sized lumps
3 red onions finely chopped
2 red chillies halved and seeded then finely chopped (more if you want it hot)
4 cloves peeled garlic finely chopped
3 inch lump of peeled ginger finely chopped
1 tbs ground cumin
1 tbs ground coriander
1 tsp salt
1 tsp ground black pepper
2 tbs green cardamom pods ground (I like cardamom )
1/2 tsp ground cloves
1/2 tsp ground cinnamon
3/4 tsp chili powder (more if you want it hot)
2 tbs dried fenugreek leaves
100 grms creamed cocconut  disolved in 1/2 pint of boiling water
4 Fluid ozs of Greek yoghurt
6 tbs butter ghee
1 tbs Garam masala of your choice
Fresh coriander leaf for Garnish

Method

Melt ghee and fry onion untill soft then add the salt.
Add ginger, garlic and red chillies and cook for another 3 minutes, keep it stirring.
Add all ground spices except Garam masala and fry gently for 5 minutes stirring all the time, add a little water if it becomes too dry.
Add the lamb and gently fry untill it is sealed, keep stirring.
This stage is difficult to describe and is a matter of tasting and testing (thats my excuse and I'm sticking to it)
Add the cocconut solution and yoghurt and simmer untill meat is tender and the spices taste fused and not gritty, stirring as needed.
About 5 mins before serving, add Garam masala and fenugreek leaves and stir them in.
Serve with rice or naan or both if you are hungry.
Garnish with fresh coriander leaves

Result is a nice succulent creamy curry with a heat that sort of comes out of the shadows at you (best way I can describe it  )

Jethro