Why it works: Chicken and meat are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,449 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Curried Dishes
Ingredients
Directions
Boil the meat until tender and separate the joints.
In a stew pan, melt a little butter and add the meat.
Pour enough of the cooking liquid to cover the meat.
Let it stew for 20 minutes.
Prepare the curry using curry powder to taste.
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 + meattop 13% of all pairsSmell alikelowCooked together2,449 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Chicken + buttertop 15% of all pairsSmell alikemoderateCooked together13,902 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Butter + meattop 16% of all pairsSmell alikemoderateCooked together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken or veal
- Provides the main protein, which becomes tender through boiling and stewing.
- Butter
- Adds fat and richness to the stewed meat.
- Cooking liquid from boiling meat
- Adds moisture and savory flavor as the meat stews.
- Curry powder
- Supplies the spice and aroma that define the dish.
“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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