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Chicken Curry

A chicken curry with apple, onion, butter, broth, chutney, and curry powder, served over rice or shredded maize.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Chicken Curry

Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Curry

Oven, in the book's wordsA very quick oven

Ingredients

Directions

Prepare the chicken

  1. Boil the chicken and save the broth.

  2. Once cooled, cut the chicken into pieces and rub curry powder into the meat.

Cook and serve

  1. Chop the apple and onion, then fry them in butter.

  2. Add the chicken to the pan and toss for a moment.

  3. Pour in the chicken broth and chutney, then simmer until well combined.

  4. Serve with rice or shredded maize.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Apple + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main protein and body of the dish, becoming tender as it simmers in the sauce.
Butter
Carries the curry powder's flavour and adds richness when frying the apple and onion.
Sour apple
Adds acidity and a fruity sharpness that balances the warm spices.
Chicken broth
Forms the liquid base of the sauce and adds savoury depth.
Chutney
Adds sweetness, tang and body to the sauce.

Swap the apple

How well each one fits the dish's main ingredients (chicken, onion, butter, sugar, rice):

  1. Coconutfits better
  2. Avocadofits better
  3. Mangofits better
  4. Applethe original

Fit is the average pairing score against chicken, onion, butter, sugar, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More chicken curry recipes

with Rice 14Indian 9East Indian 5Whole 5Coconut 4Anglo-Indian 3 See all 164 →

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