How can I make a proper curry like inthe resturants?

South western curry

Ingredients:
curry powder
1 onion
1/2 to 1 pound of chicken beef or shrimp
4 to 6 patatoes
2 table spoon of oil
1 cup of water
3 feg of garlic
1 tea spoon of parched and ground cumin
3 leaves of green onion
some of your favorite seasoning
1 pepper

Preparation:
cut up your onion and garlic. cut and clean your chicken, beef or shrimp (just clean shrimp), season with some curry powder and set aside. cut up patatoes, cut in about 1/8 to 1/4 inch pieces and put to soak in water so they don’t get discolered. Heat oil in a pan until hot. fry onion and garlic until golden brown, then add meat. fry for about ten minutes and then add curry powder. Also add ground cumin and fry up for another 5 minutes. Add all other seasoning including green onions. then add water and patatoes and simmer for 15 min or until patatoes are fully cooked. and last but not least add the pepper, dont cut pepper if hot taste is not desired

Indian curry

Ingredients:

1 large onion
1 tablespoon prepared ginger
or
1 inch fresh ginger, peeled and minced
2 tablespoons prepared minced garlic
or
5 cloves, minced
2 medium tomatoes
2 serrano chiles, seeded
2 tablespoons peanut oil
1 tablespoon margarine
1 teaspoon ground cinnamon
1 teaspoon fresh ground pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon turmeric
1/2 teaspoon cayenne
1/2 cup lowfat yogurt, whisked until smooth.
3 cups water
salt to taste
Directions:

Coarsely chop the onion. Heat oil and margarine together over medium-high heat in large pan (a wok is good). Cook the onion until it’s very brown. Add the minced ginger and garlic to the onion and cook for an additional 2 minutes. Process onion/ginger/garlic mixture in a food processor until smooth. Return mixture to stove – at this point it might be good to switch from the wok to a large saucepan. Add all the spices and cook over low heat. Add a little water if necessary to mix in the spices, but the mixture should be thick like a paste. Puree the tomatoes and peppers in the food processor until smooth. Add to onion mixture and stir well over low heat to cook off excess moisture. Add 1/2 cup yogurt a little at a time, stirring constantly to avoid curdling. Add the water, increase heat to high, and bring to a rolling boil. Cover the pot and boil for 3-5 minutes, then reduce heat and cook until you’ve reached the desired texture. Add salt if desired. If serving with meat or vegetables, cook the meat or vegetables first, then simmer in the sauce for 5-10 minutes before serving.