Dark Chocolate Curry Rice
A rich, deeply flavored curry where dark chocolate adds velvety depth to tender beef and vegetables, served over steamed rice.
Story
This curry gets its name from the dark chocolate stirred in at the end, which creates an unexpectedly luxurious sauce. The beef is slowly caramelized to lock in flavor before meeting the vegetables.
Ingredients
beef chuck or gulash cut
500g, cubed
dark chocolate (70% cocoa)
30g, roughly chopped
curry blocks
2-3 blocks (about 200g)
potatoes
2 medium, chunked
bell peppers
1 red, 1 green, large pieces
onion
1 large, sliced
carrots
2, thickly sliced
soy sauce
2 tablespoons
cooking wine
1 tablespoon
garlic
3 cloves, minced
black pepper
1 teaspoon
vegetable oil
2 tablespoons
water
1000ml (about 4 cups)
Instructions
1
Marinate the beef
Combine beef cubes with soy sauce, cooking wine, garlic, and black pepper. Mix well, cover, and refrigerate overnight for best results.
2
Sear the beef
Heat oil in a large pot over medium-high heat. Add marinated beef and cook, stirring occasionally, until all liquid evaporates and the beef develops a deep brown crust. This takes about 15 minutes.
3
Prep the vegetables
While the beef cooks, place chunked potatoes and carrots in a microwave-safe bowl. Microwave on high for 10 minutes until slightly softened—this speeds up the final cooking.
4
Build the curry
Add the microwave-cooked vegetables and bell peppers to the beef. Pour in the boiling water, then add curry blocks broken into smaller pieces. Stir until the blocks begin to dissolve.
5
Simmer and finish
Bring the mixture to a vigorous boil, then reduce to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens to a rich, glossy consistency. Remove from heat and stir in the dark chocolate until melted and fully incorporated.
6
Serve
Spoon steaming hot rice into bowls and generously ladle the chocolate curry over the top. Serve immediately while hot.
