By using this site, you agree to the Privacy Policy and Terms of Use.
Accept

Foods Infinity

All foods have a place in a balanced diet!

  • Home
  • Food Nutrition
  • Chicken Recipes
  • Steak Cooking
  • Mains Recipes
Search
  • About Us
  • Privacy Policy
  • Contact Us
  • Terms & Conditions
© 2022 Foxiz News Network. Ruby Design Company. All Rights Reserved.
Reading: Rice and Scallion Curry-Infused Chicken
Share
Notification Show More
Font ResizerAa

Foods Infinity

All foods have a place in a balanced diet!

Font ResizerAa
Search
  • Home
    • Food
    • Home 2
    • Home 3
    • Home 4
    • Home 5
  • Categories
  • Bookmarks
  • More Foxiz
    • Sitemap
Have an existing account? Sign In
Follow US
  • About Us
  • Privacy Policy
  • Contact Us
  • Terms & Conditions
© 2022 Foxiz News Network. Ruby Design Company. All Rights Reserved.
Foods Infinity > Blog > Chicken Recipes > Rice and Scallion Curry-Infused Chicken
Chicken Recipes

Rice and Scallion Curry-Infused Chicken

Carmen By Carmen Published 2024-11-04
Share
SHARE

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.

Advertisement Banner
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.

You Might Also Like

Slow Cooker Honey Teriyaki Chicken: Simple cooking, amazing taste

Sour and crispy dill pickle chicken salad

Lemon Chicken Casserole: Fresh and delicious in one pot

Vinegar Chicken Marinade: An Inspirational Choice for the Summer Table

Chicken with Red Chile

Share This Article
Facebook Twitter Email Print
Previous Article Top Dietitian’s Go-To Starbucks Hot Drinks: A Trio of Tempting Choices
Next Article Chicken Paillards Ready in 15 Minutes

Recent Posts

  • French Classic: Perfect Steak Frites
  • Fresh Fruit Salsa: A Refreshing Feast for Summer
  • Smothered Steak: A classic warm taste of the South
  • Lime Jelly Salad: A nostalgic and innovative dessert
  • Summer barbecue new favorite: Teriyaki meatball tin foil bag

Recent Comments

  1. A WordPress Commenter on A Dietitian’s Guide: Essential Guidelines for Soy Consumption
2025 © Foods Infinity. All Rights Reserved.
  • About Us
  • Privacy Policy
  • Contact Us
  • Terms & Conditions
Welcome Back!

Sign in to your account

Lost your password?