Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Curried Chicken
Ingredients
Directions
Make the curry
Slice the onion and apple, and put them in a saucepan with the butter; fry until brown.
Add the coconut and curry powder, and cook together for a few minutes.
Mix in about 1 teaspoon of flour, then add the milk; let simmer while preparing the chicken.
Cut the meat off the chicken bones, fry in a little butter, and season with pepper and salt; sprinkle with a little flour.
Add the chicken to the curry and let simmer for about 30 minutes.
Cook the rice
Wash the rice and add it to a saucepan of well-salted, boiling water; boil for 8-10 minutes, stirring occasionally.
Test the rice for doneness; it should be tender outside but slightly hard in the middle.
Drain the rice in a colander and run cold water over it for 2-3 minutes.
Place the colander over a saucepan with a little hot water, cover lightly, and let it sit for about 30 minutes until dry and fluffy.
Serve
Make a wall of rice on a hot dish and pour the curry in the center.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Chicken + oniontop 8% of all pairsSmell alikemoderateCooked together17,814 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Milk + coconuttop 10% of all pairsSmell alikemoderateCooked together2,648 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Chicken + coconuttop 11% of all pairsSmell alikemoderateCooked together808 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
-
Onion + peppertop 11% of all pairsSmell alikemoderateCooked together68,474 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
- Provides the main protein, which becomes tender as it simmers in the curry sauce.
- Onion
- Browning in butter builds a sweet, savoury base for the sauce.
- Apple
- Adds mild sweetness and body to the curry sauce as it softens.
- Curry powder
- Supplies the spice aroma and colour that define the dish.
- Milk
- Makes the sauce creamy and mellows the sharpness of the spices.
- Patna rice
- Forms the starchy base that soaks up the curry.
The step that matters
Testing and draining the rice. Rice keeps cooking from residual heat, so pulling it when just tender outside but slightly firm inside, then rinsing, stops it turning mushy. Steaming it gently afterward dries the surface so grains stay separate and fluffy.
Swap the apple
How well each one fits the dish's main ingredients (chicken, milk, onion, coconut, butter, pepper, flour):
- Mangofits better
- Avocadofits better
- Cherryfits better
- Applethe original
Fit is the average pairing score against chicken, milk, onion, coconut, butter, pepper, flour. 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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