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Chocolate and curry in the same sentence?! Yes here is a curry with chocolate in it folks and it works giving the dish balance and a smooth tasty amazing curry. Ceative curry cuisine from the kitchens of  gothlolitafoxy

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This is a signature dish I make that was taught to me by a very close friend who lives in Japan. It is Japanese Curry which is, as anyone who has had it will tell you, quite different from Indian, Thai, or any other kind of curry.

Things you will need:

(for a serving of 2-4 people)

2 potatoes
1 onion
2 carrots
4 bricks of Golden Curry brand curry rox
2 bars of Hershey's chocolate
2 flat-iron steaks or any other type of meat; chicken, lamb, shrimp etc. (optional of course. you do not have to add meat to make a delicious curry.)

Directions:

First peel and dice up the onion, potatoes, and carrots. Put them in a large pot with 4-6 cups of water (or enough to cover the vegetables thoroughly) and turn the stove on to medium heat and cover to let the veggies stew.

*While the veggies are stewing take the meat of your choice, in this case steak, and cut it into thin strips. If you are using shrimp then cut off the tails and make sure they're clean. Once your meat is cut up then add a little bit of cooking oil to a pan and turn on medium heat. If using lamb or steak then put some flour into a bag and add the meat, shake it all up to evenly coat the meat (if using chicken or shrimp then you can skip the flour, but still cook the chicken or shrimp in the pan with cooking oil). Carefully add the meat to the pan and cook until evenly and thoroughly cooked (no pinkness; unless you like your steak to be a bit on the rare side). While you are cooking the meat stir the stewing vegetables occasionally.

Once the meat is cooked to your likeness and the vegetables are stewed and soft (if you can easily cut a potato or carrot piece with your stirring instrument) add the meat to the stew.

Take the curry brix and melt them into the stew. I take a ladle and submerge it slightly in the boiling stew and some chopsticks or tongs and rub the brix against the ladle, melting it and distributing the spices into the stew evenly and quickly.

Once the brix are all melted and the stew begins to thicken, start melting the chocolate in the same manner as the curry brix. Now people have raised their eyebrows whenever I mention adding chocolate, but trust me, it will make the curry absolutely fantastic. The sweetness will play off of and add to the aromatic spices, bringing out the other subtle flavors and it will make the curry creamier and richer without giving it a terribly thick consistency.

Once that is all done cover the curry and turn the heat down to a simmer and begin cooking your rice. Basmati rice is my favorite to use for curry but you can make just about any kind that you fancy. For the basmati rice; place 2 cups in a colander and wash thoroughly. Bring 3 1/2 cups of water to a boil and add the rice. Add a pinch of salt or a little bit of butter to the boiling rice to give it a little bit more flavor. Bring the heat down to a simmer and let the rice absorb the water, stirring occasionally, for about 20 minutes.

When the rice is all done then you're curry is ready! Put some of the rice in a bowl (or on a plate), cover with the curry and enjoy.

*if making vegetarian curry then feel free to skip this step. But don't forget to keep a close watch on your veggies!

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Allergy warning – recipe contains dairy products