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Curry of Chicken, Belgian Hare, Etc

A curry made with chicken or hare, onions, sour 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. Cut the chicken or hare into pieces at the joints and season with salt, paprika, and ginger. Let it stand.

Make the curry

  1. Fry the onions and sour apples in butter until golden brown.

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

  3. Sprinkle in the grated coconut, or add almond milk mixed with flour and curry powder.

  4. Add the red pepper, stock or hot water, and lemon juice.

  5. Let it simmer for 1 hour.

Serve

  1. Remove the meat and keep it warm.

  2. Pass the sauce through a fine sieve.

  3. Form a border of boiled rice on a serving dish 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 meat, which becomes tender during the long simmer.
Butter or dripping
Carries the frying of the onions and apples, adding richness and helping them brown.
Onions
Soften and turn golden, building sweetness and body into the sauce.
Sour apples
Add acidity and tartness that balances the richness of the sauce.
Flour
Thickens the sauce, giving it body when mixed with the liquid.
Grated coconut
Adds moisture, sweetness and a creamy body to the sauce.

The step that matters

Simmering the meat. A gentle, steady simmer lets connective tissue break down slowly, so the meat turns tender without drying out. Boiling hard can toughen the meat and cloud the sauce.

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.

More chicken curry recipes

with Rice 14Indian 9East Indian 5Whole 5Coconut 4Anglo-Indian 3 See all 164 →

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