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Curry Chicken

A curry made with butter, garlic, onion, curry powder, chicken, broth, optional citrus, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Garlic and onion 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 ↓

Curry Chicken

Ingredients

Directions

Make the curry

  1. In a pan, brown the butter.

  2. Add minced garlic and sliced onion; fry until brown, shaking the pan often.

  3. Add the chicken and sprinkle with curry powder.

  4. Cover the pan and let the chicken brown.

  5. Pour in the chicken broth and optional citrus juice; stew until tender.

Cook the rice

  1. Wash the rice in salt and water.

  2. Boil the rice in 2 quarts of water for 20 minutes.

  3. Strain the rice and serve it separately with the curry.

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

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

  3. Clove + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  5. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Butter
Browns in the pan and adds richness and a nutty flavor to the curry.
Garlic
Frying releases aromatic compounds that give the curry its savory base.
Onion
Browning caramelizes its sugars, adding sweetness and depth to the sauce.
Curry powder
Its spices bloom in hot fat, giving the dish its characteristic aroma and color.
Chicken broth
Liquid that stews the chicken until tender and forms the body of the sauce.
Rice
Starch that absorbs water as it boils, forming the separate side dish.

The step that matters

Browning the onion and garlic. Frying until brown caramelizes sugars and builds flavor, but burnt garlic turns bitter. Shaking the pan often keeps the browning even.

Swap the orange

The recipe marks orange as optional. How well each one fits the dish's main ingredients (butter, clove, garlic, onion, chicken, rice):

  1. Avocadofits better
  2. Coconutfits better
  3. Mangofits better
  4. Orangethe original

Fit is the average pairing score against butter, clove, garlic, onion, chicken, 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.

More chicken curry recipes

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

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