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Cold Meat Curry

A curry made with cold meat, simmered in curry sauce and served slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and rice are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cold Meat Curry

Ingredients

Directions

Prepare

  1. Cut the meat into neat pieces, and chicken or rabbit into neat joints.

Make the curry

  1. Simmer the curry sauce well.

  2. Add the meat to the sauce and heat through very slowly.

Serve

  1. Serve as you would for fresh curry.

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. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

  2. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + meattop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

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

What each ingredient does

Curry sauce
Provides the main flavour and liquid base that the meat is warmed in.
Cold meat
Forms the substance of the dish; gentle reheating keeps it tender rather than tough.
Boiled rice
Serves as the starchy base that soaks up the sauce alongside the curry.

The step that matters

Heat the meat through very slowly. Meat that has already been cooked becomes dry and tough when heated quickly or boiled. Gentle, slow heating warms it through while keeping the fibres moist and tender.

“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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