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Curried Dishes

A stew of chicken or veal simmered in its own cooking liquid with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Curried Dishes

Ingredients

Directions

  1. Boil the chicken or veal until tender, then separate the joints.

  2. In a stew pan, melt a little butter and add the chicken or veal.

  3. Pour enough of the cooking liquid over the meat to cover it.

  4. Let it stew for an additional 20 minutes.

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.

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 + meattop 13% of all pairs
    Smell alikelow
    Cooked together2,449 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 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

Chicken or veal
Provides the main protein, which becomes tender through boiling and then stewing.
Butter
Adds fat and richness to the meat as it begins to cook in the stew pan.
Cooking liquid from boiling meat
Supplies moisture and savory flavor that keeps the meat moist during stewing.

“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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