So i had one at a TA that wasn't my local as we were with friends but I think i may have found my favorite curry. The problem, however, is that i cant find any recipes that i think would taste like it, Darth phall's is totally the wrong colour(the one i had was reddish) and the results when googling just don't seem to have enough ingredients! Is it likely that there was Just not many ingredients in it and i should just try one or does anyone have a recipe for it?
The name of the TA i cant remember but was near to Bracknell and began with a C i think, Just in case anyone's near it and can shed some light on the situation!

Just to add to this, I was shown by a BIR chef how they cooked their chicken and it was as follows:

Using 4 breasts cut into pieces

In a saucepan add 3 or 4 green pods, couple of bay leaves and a piece of cassia bark to some oil.
Add half an onion chopped into chunks and stir in.(he said this was optional, but they do it)
After a few minutes add a tsp of garlic and ginger paste.

Hey ermmm, but what are the black or green pods that you mention?

Stir in and then add a heaped tsp each of coriander powder and cumin powder.
Stir in and fry for a minute or so.
Add the chicken and cover in the spice and oil.
Add water to just cover the chicken and bring to the boil.
Turn the heat right down and stir occasionaly till the chicken is cooked, 10mins approx, I usualy take a piece out and cut it in half to check.

For lamb\mutton it was pretty much the same except add a couple of black pods and cook for a lot longer, when I've cooked lamb before, depending on quality, i've cooked it for up to an hour.  This does produce perfect lamb that you don't even need to chew. 

I'm sure there are other first hand accounts of precooking meat and veg buried in the forum somewhere.  I know Pete had a demo at his local which included how they precook all their veg, i shall try and dig it out.