Poached Chicken Breast with Hot Tamarind Broth

Cook time 30 Minutes
Servings 1


1 skinless chicken breast
1.5L chicken stock
125g tamarind puree
2 lemongrass, bruised
3 garlic cloves, bruised
3cm ginger, bruised
2 large dried red chillies
4 golden shallots, peeled and finely sliced
½ cup heirloom cherry tomatoes
2 kaffir lime leaves, thinly sliced
½ cup coriander leaves

Poached Chicken Breast with Hot Tamarind Broth


In a saucepan, bring 1L chicken stock to boil then slip in the chicken breast. When the stock comes back to the boil, reduce heat to low and allow to simmer for 12-15 minutes. Remove from heat and set aside. In another saucepan, add remaining chicken stock, tamarind puree, lemongrass, garlic cloves, ginger and chillies. Bring to boil then allow to simmer for 10 minutes. Remove from heat. Strain the broth and bring it back to a simmer. Add shallots, tomatoes and kaffir lime leaves then remove from heat. To serve, slice chicken breast and place them in a bowl. Ladle a generous amount of broth over the chicken breast slices and garnish with coriander.