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Curried Chicken and Rice

A simple dish of chicken simmered in curry powder and served with rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Chicken and Rice

Ingredients

Directions

Cook the chicken

  1. Cut the chicken into pieces.

  2. In a pot, bring water to a boil and add the chicken.

  3. Cook until the chicken is tender, then remove and set aside.

Cook the rice

  1. In the same pot, add rice and curry powder to the broth.

  2. Cook the rice according to package instructions.

  3. Once the rice is cooked, add the chicken back to the pot.

Finish

  1. Season with salt to taste and serve.

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).

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

What each ingredient does

Chicken
Provides the main protein, and simmering in the water flavours the broth.
Rice
Absorbs the seasoned broth and becomes the starchy base of the dish.
Curry powder
Adds aroma and warm spice flavour that colours the broth and rice.

The step that matters

Cook the rice in the seasoned broth. Rice absorbs its cooking liquid and its starch sets the final texture. Keep the liquid matched to the package instructions so the grains cook through without turning mushy or staying dry.

“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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