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Fowl, Curried

A curried fowl dish with stock, vegetables, herbs, and a coconut‑rice flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Thyme and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,973 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Fowl, Curried

Ingredients

Directions

Prepare

  1. Bone and cut up the fowl into square pieces.

  2. Roll the fowl pieces in curry powder.

  3. Slice the vegetables thinly.

Cook

  1. Fry the onions in a little hot fat.

  2. Fry the fowl briefly.

  3. Add the herbs, vegetables, lemon peel, and nuts to the fowl.

  4. Pour in the stock made from the fowl bones.

  5. Stir the mixture to a boil.

  6. Cook slowly for 30 minutes.

  7. Mix the rice flour with cold stock.

  8. Add the mixture along with the curry paste and a little lemon juice.

  9. Boil for another 15 minutes.

Finish the sauce

  1. Remove the meat.

  2. Sieve the sauce through a fine sieve.

  3. Return the sauce to the pot.

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. Thyme + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together3,973 recipes

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

  2. Thyme + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

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

  3. Lemon + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

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

  4. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Fowl
Provides the main meat, which becomes tender during the slow simmer in the curry.
Fine rice flour
Thickens the stock into a smooth sauce as it heats and cooks.
Curry paste
Supplies the main curry flavour that seasons the sauce and meat.
Stock
Forms the liquid base of the sauce and carries the flavours of the dish.
Cream
Adds richness and a softer, rounder texture to the finished sauce.

The step that matters

Cook slowly for 30 minutes. A gentle simmer lets the fowl become tender and its flavours blend without toughening the meat. Boiling hard makes muscle fibres tighten and can break the sauce.

Swap the apple

How well each one fits the dish's main ingredients (rice, flour, thyme, lemon, onion, celery, almond):

  1. Limefits better
  2. Avocadofits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against rice, flour, thyme, lemon, onion, celery, almond. 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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