Confession — I don’t like chicken breast. Oh, it’s fine in a chicken salad, or in a sandwich with plenty of mayo, but on its own, for dinner? I would much rather have flavorful, moist thighs.
But sometimes my husband buys it, so what’s a girl to do? Poach them — at least poaching helps keep chicken breast as moist and flavorful as possible. Here’s a fusion approach with Sri Lankan spicing, adding in butter and wine.
I kept this dish mild; it felt appropriate for the gentle poaching process, and also meant my kids were happy to eat it. (But if you wanted to add a few chopped green chilies, that would also be fine.)
1/2 c. sultanas (golden raisins)
1. In a large pan (one with a lid), sauté onions in oil or ghee on medium-high, adding in ginger, garlic, mustard seeds, cumin seeds, cinnamon, cardamom, cloves, and curry leaves. Stir as needed, until onions are golden-translucent.
2. Add chicken breasts, saffron, white wine, and enough water to cover. Bring to a boil, then cover and turn down heat to a simmer; cook 15 minutes, until breasts are cooked through.
3. Remove chicken to a plate and keep warm. Turn heat back up to high, add sultanas, and and boil liquid until reduced to a thick sauce, about a quarter of its previous volume. Stir in butter and lime juice, then taste and adjust seasonings if needed.