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Curried Dishes

A curry of chicken or veal with rice, curry powder, flour, butter, and cooking liquid.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Curried Dishes

Ingredients

Directions

Cook the meat

  1. Boil the meat until tender and separate the joint.

  2. In a stew pan, melt a little butter and add the meat.

  3. Pour enough of the cooking liquid to cover the meat and let it stew for 20 minutes.

Finish the curry

  1. Mix the curry powder, rice, flour, melted butter, cooking liquid, and salt.

  2. Pour the mixture over the meat and let it stew for an additional 10 minutes.

Serve

  1. Boil rice separately as an accompaniment.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 long simmering in liquid.
Curry powder
Supplies the spice and aroma that define the dish's flavor.
Flour
Thickens the cooking liquid into a sauce that coats the meat.
Rice
Adds bulk and starch, and absorbs some of the sauce's liquid as it cooks.
Butter
Adds richness and carries fat-soluble curry flavors into the sauce.

The step that matters

Pour the mixture over the meat and let it stew for an additional 10 minutes.. Flour mixed into liquid can clump if added without being fully dispersed. Stirring it smoothly into the liquid before adding it to the meat lets it thicken the sauce evenly rather than forming lumps.

“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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