Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Pimento Curry
Ingredients
Directions
Prepare
Rub curry powder, salt, and cayenne into each piece of fowl.
Cook
Place the fowl in a saucepan and almost cover with stock.
Simmer gently for about 20 minutes.
Squeeze in the juice of the lemon and serve with a border of rice.
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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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl
- Provides the main meat, which becomes tender as it simmers gently in the stock.
- Curry powder
- Supplies the spiced, aromatic flavour that defines the dish.
- Good stock
- Cooks the fowl gently and forms the liquid base of the curry.
- Lemon juice
- Adds acidity that brightens the rich, spiced flavour.
The step that matters
Simmer gently for about 20 minutes. A gentle simmer cooks the fowl through while keeping the meat tender and juicy. A hard boil toughens the protein and can break the sauce.
“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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