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Curry and Coconut Chicken Fricassée

A chicken fricassée flavored with curry, coconut, onions, thyme, garlic, and fresh cream.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Curry and Coconut Chicken Fricassée

Time45 minutes

Ingredients

Directions

  1. Cook the chicken pieces in butter and oil.

  2. Sprinkle curry powder and add one tablespoon of flour.

  3. Let color softly and mix softly.

  4. Wet with the soup.

  5. Chop the onions delicately.

  6. Add half of them into the mixture.

  7. Add the thyme and the garlic clove.

  8. Add the salt and pepper.

  9. Let simmer softly for 45 minutes.

  10. Remove the garlic and the thyme.

  11. Mix the sauce with the fresh cream.

Nutrition, whole recipe (rough)

559Calories
36 gProtein
36 gFat
24 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Chicken100g cooked165
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Chicken
Forms the main protein of the dish, which cooks tender in the simmering sauce.
Curry powder
Provides the spiced aroma and colour that define the curry.
Flour (in the method)
Thickens the sauce slightly as it cooks with the curry powder and fat.
Onions
Soften and sweeten as they cook, adding body to the sauce.
Fresh cream
Adds richness and a smoother, creamier texture to the finished sauce.

The step that matters

Let the chicken colour softly and the curry powder toast gently. Curry powder and flour need gentle heat in fat to release their aroma without scorching, which would make the sauce taste bitter.

Swap the coconut

How well each one fits the dish's main ingredients (chicken, onion, garlic, clove, thyme, parsley, cream):

  1. Limefits better
  2. Lemonfits better
  3. Avocadofits better
  4. Coconutthe original

Fit is the average pairing score against chicken, onion, garlic, clove, thyme, parsley, cream. 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.

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