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Curry of Spring Chicken

A curry made with young chicken, butter, onion, sugar, lemon juice, curry powder, and flour, served with boiled rice.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 98,233 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Curry of Spring Chicken

Ingredients

Directions

Prepare and brown

  1. Cut up a young chicken.

  2. Put two ounces of butter in a frying pan.

  3. Cut a small onion into slices and add it with the chicken to the butter, and fry until brown.

  4. Remove the chicken from the pan.

Simmer and thicken

  1. Put the chicken in a saucepan with a little water.

  2. Season with salt and simmer gently for fifteen minutes.

  3. Add a teaspoonful of sugar and the juice of a small lemon.

  4. Mix a tablespoonful of curry powder and a tablespoon of flour with a little cold water, and add to the chicken. Stir until it boils.

Serve

  1. Serve with boiled rice.

Nutrition, whole recipe (rough)

151Calories
0 gProtein
12 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
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.

By Shutt, William E., Mrs., [from old catalog] comp. 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. See the original page.

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. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Butter
Fat that carries flavour and helps the onion and chicken brown.
Flour (in the method)
Starch that thickens the sauce as it heats and boils.
Curry powder (in the method)
Spices that give the sauce its main aroma and flavour.
Lemon juice (in the method)
Acidity that brightens the rich, spiced sauce.
Sugar
Adds a little sweetness to balance the sour lemon and spices.

The step that matters

Stir until it boils. Flour thickens only once the liquid boils, so stirring keeps the starch dispersed and prevents lumps or scorching on the base of the pan.

“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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