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A Currie of Rabbit, with Rice

A rabbit curry simmered with onions, garlic, curry powder, and broth, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

A Currie of Rabbit, with Rice

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the curry

  1. Heat the oil in a large pot over medium heat.

  2. Add the onions and garlic, sauté until soft.

  3. Stir in the curry powder and cook for 1 minute.

  4. Add the rabbit pieces, season with salt and pepper, and brown on all sides.

  5. Pour in the chicken broth and bring to a boil.

  6. Reduce heat, cover, and simmer for 45 minutes.

Serve

  1. Meanwhile, cook the rice according to package instructions.

  2. Serve the rabbit curry over the rice.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  4. Garlic + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Rabbit
Provides the main meat, which becomes tender through browning and long, gentle simmering.
Onions
Soften and sweeten as they cook, forming the savory base of the sauce.
Curry powder
Blooms in hot oil to release aromatic spice compounds that flavor the whole dish.
Chicken broth
Provides the liquid that becomes the sauce and gently cooks the rabbit.
Rice
Absorbs the saucy curry and makes a neutral starch base for serving.

The step that matters

Browning the rabbit pieces. Searing the meat on all sides builds deep, savory flavors through browning reactions. Pale, crowded meat stews up bland, so brown in batches if needed.

Swap the clove

How well each one fits the dish's main ingredients (rabbit, rice, onion, garlic, chicken, pepper):

  1. Turmericfits better
  2. Thymefits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against rabbit, rice, onion, garlic, chicken, 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.

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