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Curried Chicken

A stew of chicken simmered in a curry-flavored sauce, served with boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Curried Chicken

Ingredients

Directions

Cook the chicken

  1. Wash the chicken and place it in a stewpan with enough water to cover it. Boil covered until tender.

  2. Add salt and cook for a few more minutes.

  3. Remove the chicken and set aside the broth.

Make the curry sauce

  1. Fry the onions in butter until brown, then remove the onions.

  2. Add the chicken to the stewpan and fry for 3-4 minutes.

  3. Sprinkle with curry powder.

  4. Pour in the reserved broth, stir well, and simmer for 5 minutes.

  5. Mix the flour with a little water to make a thin paste.

  6. Stir the paste into the stew.

  7. Stir in the beaten egg yolk.

Serve

  1. Serve with hot boiled rice.

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 + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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, which becomes tender from long gentle boiling.
Butter
Fat that browns the onions and carries the curry flavour through the sauce.
Curry powder
Supplies the spice blend that gives the dish its characteristic aroma and flavour.
All-purpose flour
Thickens the broth into a smooth sauce when mixed into a paste first.
Egg yolk
Enriches the sauce and adds body and richness as it is stirred in.

The step that matters

Stirring in the egg yolk. Adding beaten yolk to a hot liquid can scramble it. Stirring steadily while the sauce is hot but not boiling helps it blend in smoothly and thicken the sauce gently.

Swap the onion

How well each one fits the dish's main ingredients (chicken, butter, flour, egg, rice):

  1. Asparagusfits better
  2. Leekfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against chicken, butter, flour, egg, rice. 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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