Ben tucks into a hot chocolate

My Chutney, a curry house in Cleckheaton, has produced a chocolate curry to tie in with National Curry Week and National Chocolate Week. Reporter Ben Morgan taste tested the concoction at the curry house.He is pictured with Ehtisham Sattar and Iftikhar Nisar. (d12101159)
My Chutney, a curry house in Cleckheaton, has produced a chocolate curry to tie in with National Curry Week and National Chocolate Week. Reporter Ben Morgan taste tested the concoction at the curry house.He is pictured with Ehtisham Sattar and Iftikhar Nisar. (d12101159)

Chocolate curry – so wrong, yet surprisingly so right.

Cleckheaton takeaway business Chutney’s, in Bradford Road, Moorend, has decided to honour both National Curry Week and Chocolate Week by combining a taste of India with the taste of chocolate – with interesting results.

The business, which opened this summer, has launched the unique coco balti dish and early indications are that it’s proving popular.

The unusual dish is made from chicken, fresh cream and cashew nuts, and combines a traditional balti recipe with the not-so-secret ingredient of milk chocolate.

Chef Muhammed Mir Afzal said: “The chocolate curry has been done before but usually as a gimmick for Valentine’s Day.

“However, what we’ve created is a chocolate flavoured dish which can be enjoyed at any time.

“I think we are the only eaterie in the UK to offer it as a permanent fixture on the menu.”

The Spenborough Guardian sent reporter Ben Morgan and photographer Jake Oakley to sample the dish.

“It sounds so wrong, yet doesn’t taste bad at all,” said Ben.

“It’s got a creamy taste – it’s nothing like you would expect. The chef garnished the curry with coriander and milk chocolate.

“That’s not a sentence I ever thought I’d say.

“You don’t really taste the chocolate but the consistency is different. Creamy is definitely the word I would use.”

Combining the sweet and savoury is nothing new – chilli vodka and chilli chocolate have been on sale for a long time.

Chocolate curry has also popped up on menus from time to time, but often as a novelty rather than next to the traditional tikka or karahi dishes. Ben added: “To be honest, I don’t think I’ll be dipping a Mars Bar in a chicken madras any time soon.”

Photographer Jake, who said beforehand that spicy food was not always to his taste, was also pleasantly surprised by the experience.

“The curry was very unexpected, but in a good way. It was very interesting. I think I’d have it again, it’s a change from my usual korma.”