Hi beckylou,
Welcome to cr0!
You've come to the right place to do what you're after. To me, there's really only 3 things it comes down to when trying to replicate restaurant curries:
1) A good base recipe (there's a few, but I can personally vouch for this one:
http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg20262.html#msg20262, having made it recently)
2) Fresh spices from a proper Indian/Asian grocer
3) Technique, technique, technique!

To me, #3 is the most important aspect when making the final curries, and it is where I've noticed the biggest improvement/change in my own currying since joining this site.
Let us know how you get on, and, as CA says, "don't forget the pictures!"

Happy currying,
ast