/ck/ - Food & Cooking

Ok, real quick question. I’m trying to make Chef John’s peanut curry and the recipe involves simmering chicken thighs for roughly an hour in broth, which I understand actually makes them fork-tender because of the connective tissue turning into gelatin. Problem is, I only have chicken breast, and I’m pretty sure that those would turn to leather after an hour of simmering. Is it a better plan to instead brown them and throw them in only in the last 10-15 mins of cooking? Not sure how to make chicken breast the most tender.

My fucking siblings and parent's can't eat anything with "too many" spices or seasoning in it. I have to fucking sneak spices into my meals like I'm fucking Claudius from Hamlet trying to poison the king. They justify the white stereotype that white people don't season their food.