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Bombay Curried Chicken

A skillet chicken curry with onions, garlic, carrots, potatoes, butternut squash, tomatoes, and curry powder, finished with lemon juice.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Potato and chicken match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,756 recipes mention both. Both carry (z)-4-decenal, which smells green, must. The science ↓

The recipe

Time15 minutes

Ingredients

Directions

Make the curry base

  1. Heat the olive oil in a large non-stick skillet over medium heat.

  2. Add the onion and cook, stirring occasionally, until the onion begins to wilt, about 3 minutes.

  3. Turn the heat to high, add the garlic, carrots and potatoes or turnips.

  4. Season with salt and pepper and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes.

  5. Stir in the ginger and curry powder.

Simmer and serve

  1. Add the butternut squash, canned tomatoes and chicken pieces and stir to combine.

  2. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.

  3. Simmer for 15 minutes or until the chicken is completely cooked.

  4. Add the lemon juice and adjust the salt and pepper to taste (this can be made in advance and stored in the refrigerator for up to 3 days).

  5. Serve in warm bowls garnished with parsley or cilantro sprigs.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Potato + chickentop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Carrot + gingertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together1,377 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + potatotop 2% of all pairs
    Aroma overlapstrong
    Mentioned together9,019 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Chicken breast
Provides the main protein, which turns firm and opaque as it cooks through in the simmering sauce.
Yellow onion
Softens and sweetens as it cooks, forming the aromatic base of the curry.
Crushed canned tomatoes
Supply acidity and liquid that form the body of the sauce and help the vegetables simmer tender.
Potatoes or turnips
Starchy vegetables that hold their shape and thicken the sauce slightly as they cook.
Butternut squash
Adds body, mild sweetness and softness to the stew as it simmers.
Curry powder
Blooms in the hot oil and vegetables to release aromatic spice flavour throughout the dish.

The step that matters

Simmering the chicken gently with the lid slightly ajar. Keeping the heat low and gentle prevents the chicken from toughening and the sauce from scorching or reducing too fast, while the partly open lid lets excess moisture escape so the sauce thickens.

Flavor stand-ins for the butternut squash

How well each one fits the dish's main ingredients (olive, onion, garlic, carrot, potato, pepper, ginger):

  1. Limebetter flavor fit
  2. Lemonbetter flavor fit
  3. Mangobetter flavor fit
  4. Butternut squashthe original

Fit is the average pairing score against olive, onion, garlic, carrot, potato, pepper, ginger. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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