Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 4,769 recipes mention both. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Mulligatawny Soup
Ingredients
Directions
Prepare
Blanch the chicken pieces in a pan of water and skim well.
Make the soup
In a soup pot, combine the mulligatawny paste and stock.
Add the blanched chicken pieces to the pot.
Simmer until the chicken is thoroughly cooked and tender.
If the soup is not strong enough, add some glaze.
Serve
Serve with boiled rice on a plate alongside the soup.
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 aroma chemistry they share, and how many recipes mention both.
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Chicken + ricetop 5% of all pairsAroma overlapmoderateMentioned together4,769 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the main protein and body, and releases flavour into the broth as it simmers.
- Mulligatawny paste
- Supplies the spice base that defines the soup's flavour.
- Stock
- Forms the liquid base that carries the spices and gives the soup body.
The step that matters
Simmer until the chicken is thoroughly cooked and tender. Chicken cooked too briefly stays tough and can be unsafe, while overcooking dries the meat. Gentle simmering cooks the pieces evenly and lets collagen soften, giving tender meat and a fuller broth.
“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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