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Selim’s Curries.

A curry made with chicken, veal, rabbit, or mutton, butter, curry paste, and optional boiling water for gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 13,902 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Selim’s Curries.

Ingredients

Directions

  1. Melt the butter in a stewpan over medium heat.

  2. Add the meat and stir with a wooden spoon for 5 to 10 minutes.

  3. Mix in the curry paste until well combined.

  4. For a gravy curry, add 2 to 3 tablespoons of boiling water and stir for an additional 10 to 12 minutes.

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. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Meat (in the method)
Provides the protein that becomes tender and absorbs the curry flavour as it cooks.
Butter
Carries the curry paste's aroma and gives the dish richness.
Curry paste
Supplies the main spice flavour and aroma of the dish.

The step that matters

Mixing in the curry paste. Spices bloom and turn more aromatic when fried briefly in fat, but scorch and turn bitter if the heat is too high, so keep the heat moderate and stir constantly.

“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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