Hi All,
Woks Up is pretty much spot on there!

I took a Curry Base (my own, but any decent one will do) and made a BIR style Vindaloo sauce (this is why it was a little hot CL! But a Madras - or even a milder sauce - will do if you want it less hot of course). I also added 1/2 tsp tamarind puree to make the sauce a little sour.
I then used the Vindaloo sauce to make a BIR style Ceylon (enough for about 2 people) by:
- frying 2 tsp of fresh garlic puree and 1 tsp fresh ginger garlic puree in about 100ml or so of vegetable oil
- adding and frying 1tsp coriander power and 1tsp of cumin powder
- adding and frying about 750g of raw chopped chicken breasts, until white all over
- gradually adding about 400ml of Vindaloo sauce
- adding 2 tbsp tinned coconut cream, 1 tbsp tomato sauce, 2 tbsp sugar, 1 tbsp lemon juice and a handful of chopped coriander just prior to serving
I realise this information is a little scant; I didn't intend to post the recipe in this thread, so I have provided the "bare-bones" only.
I'm happy to write and post the full recipe if people wish me to?
CL - as Woks Up suggests, you could simply take Darth's Madras and add the coconut cream and lemon juice (and tomato sauce, sugar and coriander, if you wish) to make a perfectly acceptable medium hot BIR Ceylon type curry.
Regards,
