You can adjust the curry according to your mood. The curry we used here is an Indian curry, but you could also use a Thai or Japanese curry. Here are two other ways to poach a chicken.
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Ingredients
Four servings
8
Scallions (about one bunch), divided
4
Skinless and boneless chicken breasts (about 2.25 pounds)
3
Smashed garlic cloves
1
Peeled and smashed ginger piece, 3 inches long, thinly sliced
2
Mild curry powder, 2 tablespoons
1
Divided into 1/4 teaspoon Morton kosher or 1/2 teaspoon Diamond Crystal, plus more
One orange juice (about 1/4 cup).
Juice of 1 lime (about two tablespoons).
Freshly ground black Pepper
Warm Jasmine Rice (for Serving)
Preparation
Step 1
Chop 4 scallions coarsely and add to a medium-sized pot. Add the chicken, curry powder, garlic, and ginger. Add 4 cups of water, 2 1/2 tsp. Bring to a simmer slowly over medium heat. Reduce heat to low once liquid starts to simmer. Cook until juices are clear when the thickest part is pierced. This should take 10-12 minutes.
Step 2
While you are doing this, thinly cut the remaining scallions. In a small bowl, whisk together orange juice and lime. Season with 8 turns of the pepper mill or approximately 3/4 tsp. You want to use a lot! ).
Step 3
Transfer the chicken to a cutting surface and allow it to cool down a little. Pour the poaching liquid into a small dish, straining it through a fine mesh sieve. Slice the chicken thinly, crosswise.
Step 4
Divide the rice and chicken between bowls, and then top them with sliced scallions. Pour some of the poaching liquid, as well as citrus juices over chicken and rice.
Step 5
Poached chicken can be prepared 2 days in advance. Separately cool the chicken and curry. Wrap the chicken in plastic wrap and transfer the curry into an airtight container. Chill.
