Curry-Poached Chicken with Rice and Scallions
8 scallions (about 1 bunch), divided
4 skinless, boneless chicken breasts (about 21⁄4 pounds)
3 garlic cloves, smashed
1— 3-inch piece ginger, peeled, smashed to pieces, thinly sliced
2 tablespoons mild curry powder
1 tablespoon Diamond Crystal or 1 3⁄4 teaspoons Morton kosher salt, divided, plus more
Juice from 1 orange (about 1⁄4 cup)
Juice from 1 lime (about 2 tablespoons)
Freshly ground black pepper
Warm jasmine rice (for serving)
Coarsely chop 4 scallions and transfer to a medium pot. Add chicken, garlic, ginger, curry powder, 2 1⁄2 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.
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 3⁄4 tsp. (you want a lot of pepper!). 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.
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. 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.