Renowned chef Roger Mooking delivers a traditional home-style Curry Beef, globally inspired and regionally influenced by his Trinidadian roots. This perfectly spiced, rich curry beef with potatoes and chickpeas, makes for a simple, wholesome meal that is a staple in West-Indian cuisine. Paired with chapati, fresh shallots, cilantro and Thai chilies, a bowl of Chef Roger Mooking’s signature Curry Beef is the ultimate comfort food!

• 1 kg Beef Curry
• 4pcs Chapati
• 1 Bunch Cilantro
• 2 pcs Thai Chili
• 1 pc Shallot

Allergens: Beef, Alliums, Gluten, Chicken, Chickpeas

Make sure you’ve got a Saucepan, a Baking Tray, Aluminum Foil, a Cutting Board, and a Knife. It’s also ideal to have a few staples on hand like Cooking Oil and Kosher or Finishing Salt. Now, let’s get cooking!

Heat your oven to 375ºF.

Bring a pot of water to a rolling boil, then reduce to a simmer.

Carefully drop the bag of Curry into the pot of simmering water and allow to cook gently for 20 minutes.

Be sure to set a timer and keep a close eye on the Curry.

While Curry is warming, wrap the Chapati in aluminum foil and set aside while preparing the rest of the ingredients.

Next, cut your Shallot into quarters, and roughly chop the Cilantro.

With 5 minutes remaining on the Curry timer, place the wrapped Chapati in the oven to warm slightly.

Once timer goes off remove the Chapati from the oven.

Chef’s Tip: To ensure that the Chapati does not overcook, remove promptly from the oven after 5 minutes.

To plate, carefully remove the bag of Curry from the pot and open using a pair of scissors. Divide the Curry Beef between two serving bowls.

Garnish with a whole Thai Chili, Chopped Cilantro, and a few petals of Shallots. Serve with warm Chapati.

Chef’s Tip: Scoop the Curry up with the Shallot petals for a special bite!

That’s all, enjoy!