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
Melt the butter in a stewpan over medium heat.
Add the meat and stir well with a wooden spoon.
Mix in the currie-paste thoroughly.
Stir over brisk heat for 5 to 10 minutes until cooked.
For a gravy currie, add 2 to 3 tablespoons of boiling water and stir for an additional 10 to 12 minutes.
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 + buttertop 15% of all pairsSmell alikemoderateCooked 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
- Chicken, fowl, veal, rabbit, or mutton
- Provides the protein that becomes tender and cooked through during stirring.
- Fresh butter
- Carries the curry paste and adds fat for a rich, smooth mouthfeel.
- Currie-paste
- Supplies the spice flavour that coats the meat and builds the sauce.
The step that matters
Stir over brisk heat until cooked. Stirring the meat in the spiced butter over brisk heat sears the surfaces and promotes even browning, while constant movement keeps the paste from scorching on the pan base.
“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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