Lab Station 01 Modernist Recipe Book

experiment

Home-Style Chicken Curry with Coconut Milk, Potatoes & Peas — retrospective whole-Recipe report

Primary subject: recipe/home-style-chicken-curry-with-coconut-milk-potatoes-peas v1

Hypothesis

Retrospective review expectation stated at recording time: the complete recorded formulation and Method can reach its intended endpoints and produce the following finished dish: A gentle, comforting chicken curry with a coconut-rich gravy, soft potatoes, and peas. This is not a hypothesis documented before historical cooking and is not itself an observed outcome.

Procedure

This record was written on 2026-10-02 from Carlo Kruger’s retrospective report on that date. Historical cooking dates and trial counts were not recorded. The exact whole Recipe Version is Home-Style Chicken Curry with Coconut Milk, Potatoes & Peas v1. Its preserved source is recipes-tmp/home-style-chicken-curry-with-coconut-milk-potatoes-peas.md with SHA-256 d8153bedcd60186ff5853d4f52b90b4fe96a3b2d6e4f2a90e88277830a2e7e4c. The serialized draft SHA-256 is e86beca4cb44c719b79fee6ea2a579e91f62e867f4bf0547ae6e5fa39f4a3b7d. The complete formulation and work sequence below are the recorded specification, not newly observed timings, temperatures or yields. Correspondence to past cooking is attributed to Carlo’s statement that the recipes as recorded were fully tested. The historical reconstruction caveats remain in the unchanged source; Carlo’s 2026-10-02 acceptance applies to this formulation and the packet’s explicit clarifications.

PHASE A — SEASON AND BROWN

Ingredient Uses

Key Ingredient Quantity Scaling Use
bone-in-chicken-thighs-and-drumsticks Bone-in chicken thighs and drumsticks 1200 g 100.00% Bone-in chicken thighs and drumsticks. Use bone-in thighs and drumsticks in flexible proportions; their separate weights are unrecorded.
fine-salt Fine salt 18 g 1.50% Fine salt.
ground-turmeric Ground turmeric 4 g 0.33% Ground turmeric.
neutral-oil Neutral oil 40 g 3.33% Neutral oil.

Method

  1. Season chicken with salt and turmeric; rest for 20 min.
  2. Heat oil in a heavy pot. Brown chicken in batches for 3 min–4 min per side. Reserve.

Phase Outputs

Key Phase Output Description
browned-chicken Browned chicken Prepared intermediate for a later Phase. Return all chicken to the curry.

PHASE B — BUILD CURRY

Ingredient Uses

Key Ingredient Quantity Scaling Use
onion-thinly-sliced Onion, thinly sliced 350 g 29.17% Onion, thinly sliced.
garlic-finely-grated Garlic, finely grated 25 g 2.08% Garlic, finely grated.
ginger-finely-grated Ginger, finely grated 25 g 2.08% Ginger, finely grated.
curry-powder Curry powder 20 g 1.67% Curry powder.
ground-cumin Ground cumin 5 g 0.42% Ground cumin.
ground-coriander Ground coriander 6 g 0.50% Ground coriander.
tomato-chopped Tomato, chopped 300 g 25.00% Tomato, chopped.
coconut-milk Coconut milk 800 g 66.67% Coconut milk.
chicken-stock Chicken stock 300 g 25.00% Chicken stock.

Method

  1. Cook onion in the same pot over medium heat for 15 min–20 min until golden.
  2. Add garlic and ginger; cook for 2 min. Add curry powder, cumin, and coriander; cook for 1 min.
  3. Add tomato and cook for 8 min–10 min until reduced and glossy.
  4. Add coconut milk and stock. Return chicken to the pot and simmer gently, covered, for 25 min.

Phase Outputs Used

Phase Output Use
Browned chicken Use browned-chicken. Return all chicken to the curry.

Phase Outputs

Key Phase Output Description
curry-base Curry base Prepared intermediate for a later Phase. Use the entire pot, including chicken and gravy.

PHASE C — POTATOES AND PEAS

Ingredient Uses

Key Ingredient Quantity Scaling Use
potato-peeled-and-cut-into-35-mm-pieces Potato, peeled and cut into 35 mm pieces 600 g 50.00% Potato, peeled and cut into 35 mm pieces.
frozen-peas Frozen peas 200 g 16.67% Frozen peas.
garam-masala Garam masala 5 g 0.42% Garam masala.
lemon-juice Lemon juice 25 g 2.08% Lemon juice.
coriander-leaves-chopped Coriander leaves, chopped 30 g 2.50% Coriander leaves, chopped.

Method

  1. Add potatoes and simmer uncovered for 25 min–30 min until tender and the chicken reaches at least 74 C.
  2. Add peas and cook for 4 min.
  3. Stir in garam masala and lemon juice. Rest for 10 min, then finish with coriander.

The strength of curry powder varies widely. Keep the simmer gentle after adding coconut milk to avoid splitting the gravy.

Phase Outputs Used

Phase Output Use
Curry base Use curry-base. Use the entire pot, including chicken and gravy.

Results

Carlo retrospectively reported that the recipes as recorded were all successful and fully tested, and approved this whole formulation for production. No further Recipe-specific observations were supplied. Cooking dates, trial counts, detailed tasting notes and instrument measurements were not supplied. Source yields are estimates, not measured results of this retrospective record. Recorded alternatives have no separate variation-specific testing observations in this report.

Decision

Carlo accepted the formulation as recorded, including the explicit reviewed clarifications, for production in the complete 25-Recipe batch on 2026-10-02. Proceed to normal exact-version Promotion after valid serialization, applicable Curation and reference resolution. Technical validation does not perform that human acceptance. A materially changed formulation needs its own exact-version evidence and acceptance; this report does not automatically follow future changes.