Curry-Poached Chicken Soup

(20-30 minutes, serves 4)

I’ve been poaching chicken breast lately, and I was curious how it would work with Sri Lankan flavors. This turned out quite tasty served as a soup (very reminiscent of rasam), with a little cooked millet and some chopped bell pepper to fill out the dish. Would make again!

(I tried serving it on a plate with the millet, but even with a little broth poured over the millet, I thought the end result was a bit dry; wouldn’t recommend. The chicken would be nice in a sandwich with seeni sambol, though!)

1 red onion, sliced
3 garlic cloves, smashed
1 3-inch piece ginger, peeled and sliced
1 T dark-roasted curry powder
2 t. salt
2 T lime juice
1/2 c. tomato juice (from a can)
1/2 c. wine
3 c. water
3 skinless, boneless chicken breasts (about 2 pounds)

NOTE: If serving with rice or millet, start that going first; it’ll be ready in 15-25 minutes, along with the chicken, making this as easy and healthy weeknight meal.

1. Combine all ingredients in a large pot; slowly bring just to a simmer over medium heat.

2. Reduce heat to low and simmer 10-12 minutes (until juices run clear when chicken is pierced in the thickest part of the meat).

3. Remove chicken to a cutting board, let cool a little, slice, and serve with the broth it cooked in. A little sliced bell pepper or scallion is a lovely grace note to the dish; you could also stir in some peas or corn.

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