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Curry of Chicken, Belgian Hare, Etc

A curry made with chicken or hare, onions, apples, coconut or almond milk, and spices, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Ginger and coconut are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,168 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Curry of Chicken, Belgian Hare, Etc

Ingredients

Directions

Prepare

  1. Season the chicken or hare pieces with salt, paprika, and ginger, and let them stand.

Make the curry

  1. In a pan, heat the butter or dripping and fry the onions and apples until golden brown.

  2. Add the seasoned meat to the pan, cover, and sauté for 8 to 10 minutes.

  3. Stir in the grated coconut (or almond milk) mixed with flour and curry powder.

  4. Add the red pepper, stock (or hot water), and lemon juice, then simmer for 1 hour.

  5. Remove the meat and keep it warm. Strain the sauce through a fine sieve.

Serve

  1. On a serving dish, form a border of boiled rice and place the meat inside, pouring the sauce over it.

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. Ginger + coconuttop 6% of all pairs
    Smell alikemoderate
    Cooked together1,168 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Ginger + peppertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

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

  4. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

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

  5. Ginger + appletop 9% of all pairs
    Smell alikemoderate
    Cooked together1,424 recipes

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

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

What each ingredient does

Chicken or hare
Provides the main protein, which becomes tender during the long simmer in the sauce.
Onions
Soften and brown in the fat, adding sweetness and savoury depth to the sauce.
Sour apples
Add acidity and a fruity tang that balances the richness of the curry.
Flour
Thickens the sauce so it clings to the meat and rice.
Coconut or almond milk
Adds moisture, richness and body to the curry sauce.
Curry powder
Supplies the main spiced aroma and flavour of the dish.

The step that matters

Frying the onions and apples until golden brown. Browning builds the deep, sweet flavour base of the sauce; pale or undercooked onions leave the curry tasting flat and raw.

Swap the apple

How well each one fits the dish's main ingredients (chicken, ginger, butter, onion, coconut, flour, pepper):

  1. Limefits better
  2. Mangofits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against chicken, ginger, butter, onion, coconut, flour, pepper. 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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