The chicken method shouldn’t vary, but you can change up the curry to fit your mood. We went with an Indian curry here, but a Japanese or Thai curry would also work well. See two more ways to poach chicken here.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Coarsely chop 4 scallions and transfer to a medium pot. Add chicken, garlic, ginger, curry powder, 2½ tsp. salt, and 4 cups water. Slowly bring to a bare simmer over medium heat. Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10–12 minutes.
Step 2
Meanwhile, thinly slice remaining scallions. Whisk orange juice and lime juice in a small bowl; season with salt and 8 turns of a pepper mill, or about ¾ tsp. (you want a lot of pepper!).
Step 3
Transfer chicken to a cutting board and let cool slightly. Strain poaching liquid through a fine-mesh sieve into a small bowl. Cut chicken crosswise into thin slices.
Step 4
Divide rice and chicken among bowls and top with sliced scallions. Spoon poaching liquid and some of the citrus juice over chicken and rice before serving.
Step 5
Do Ahead: Chicken can be poached 2 days ahead. Let chicken and curry cool separately. Wrap chicken and transfer curry to an airtight container; chill.
