This may sound a little disgusting or potentially quite disturbing, but there are actually a number of curry recipes that include chocolate. Well, originally it would have ‘bean’ cocoa. Sorry about the pun. Cocoa beans make chocolate, and they are mainly used in curries as a sauce enhancement, helping to turn the sauce into a silky smooth substance with a vibrant, attractive colour. I’ve always found it to deepen the flavours somewhat too, especially if I use 90-100% dark chocolate. Depending on the region of the cocoa beans used in the chocolate bar, the flavour can be quite powerful, so I recommend you only ever gate a tablespoons worth, otherwise the chocolate can dominate too much and ruin the flavours of the spices. Fans of Mole Chilli will be able to tell you that chilli and chocolate go together a pretty well. Likewise with curry, chocolate can certainly enhance a curry dish with its flavour, texture, colour and richness.
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