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Selim's Curries

A curry made by cooking meat with butter and curry paste, optionally thickened with boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 well with a wooden spoon.

  3. Mix in the curry paste thoroughly.

  4. Stir over medium heat for 5 to 10 minutes until cooked.

  5. For a gravy curry, add 2 to 3 tablespoons of boiling water after mixing in the paste 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

Chicken, veal, rabbit, or mutton
Provides the protein that becomes tender and cooked through during stirring.
Fresh butter
Carries the curry paste and adds richness so the spices coat the meat evenly.
Curry paste
Supplies the main spice flavour, which blooms in hot fat and coats the meat.

The step that matters

Mixing in the curry paste thoroughly. Spices are fat-soluble and bloom in hot butter, but unmixed clumps of paste can burn on the pan while other pieces stay bland. Even distribution gives a uniform flavour and colour.

“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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