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 ↓
Curry Chicken
Ingredients
Directions
Prepare the chicken
Cut up the chicken as for fricassee and wash it well.
Place the chicken in a stewpan and cover with water.
Boil until tender.
Add salt and cook a few minutes longer.
Remove the chicken and set aside the broth.
Make the curry
In the same stewpan, fry chopped onions in butter until brown.
Remove the onions.
Add the chicken back to the stewpan.
Fry for 3-4 minutes.
Sprinkle curry powder over the chicken.
Pour in the reserved broth.
Stir well.
Stew for 5 minutes.
Mix flour with a little water and stir it into the stew.
Add a beaten egg yolk and mix until done.
Serve with hot boiled rice around the chicken curry.
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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Chicken + ricetop 5% of all pairsSmell alikemoderateCooked together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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Chicken + oniontop 8% of all pairsSmell alikemoderateCooked together17,814 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
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Onion + ricetop 9% of all pairsSmell alikemoderateCooked together10,433 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Onion + buttertop 15% of all pairsSmell alikemoderateCooked together42,912 recipes
Shared aroma: decanal (soap, orange peel).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
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 through long simmering in water.
- Onions
- Fried in butter until brown, they add sweetness and savory depth to the sauce.
- Curry powder
- Supplies the spiced aroma and flavor that define the dish.
- Flour
- Thickens the broth into a stew-like sauce when stirred in.
- Egg
- Enriches the sauce and helps thicken it as the yolk cooks.
The step that matters
Stirring in the flour mixture. Flour mixed with water must be stirred in evenly and cooked through, or it forms lumps and leaves a raw starchy taste. Stewing after adding it lets the starch swell and thicken the sauce.
Swap the onion
How well each one fits the dish's main ingredients (chicken, egg, flour, butter, rice):
- Asparagusfits better
- Leekfits better
- Potatofits better
- Onionthe original
Fit is the average pairing score against chicken, egg, flour, butter, rice. 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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