Name: Curried Chicken with Apple Over Vermicelli
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 1 onion -; 2 clove garlic -; 1 tbsp. chopped fresh ginger -; 1 jalapeño pepper -; 1 tbsp. curry powder -; 3/4 c. canned low-sodium chicken broth or homemade stock -; 4 boneless and skinless chicken breasts -; 1 apple -; 2 plum tomatoes -; 1/4 c. canned unsweetened coconut milk or heavy cream -; 1/2 tsp. salt -; 2 tbsp. Chopped cilantro (optional) -; 1/2 lb. Vermicelli -

Curried Chicken with Apple Over Vermicelli

Recipe information

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Ingredients for - Curried Chicken with Apple Over Vermicelli

1. 2 tbsp. Cooking oil -

2. 1 onion -

3. 2 clove garlic -

4. 1 tbsp. chopped fresh ginger -

5. 1 jalapeño pepper -

6. 1 tbsp. curry powder -

7. 3/4 c. canned low-sodium chicken broth or homemade stock -

8. 4 boneless and skinless chicken breasts -

9. 1 apple -

10. 2 plum tomatoes -

11. 1/4 c. canned unsweetened coconut milk or heavy cream -

12. 1/2 tsp. salt -

13. 2 tbsp. Chopped cilantro (optional) -

14. 1/2 lb. Vermicelli -

How to cook deliciously - Curried Chicken with Apple Over Vermicelli

1. Stage

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and saute, stirring occasionally, until it begins to soften, about 3 minutes. Add the garlic, ginger, and jalapeño and cook, stirring, for 1 minute longer. Stir in the curry powder and then the chicken broth. Bring the liquid to a simmer. Stir in the cubed chicken, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until almost done, about 5 minutes. Add the apple, tomatoes, coconut milk, salt, and the cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.

2. Stage

In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the curry sauce.

3. Stage

Wine Recommendation: This example of fusion cuisine (Indian-Thai-Italian) pairs well with a Kabinett Riesling from Germany's Mosel-Saar-Ruwer region. Don't be put off by the wine's slight residual sugar — it's a perfect foil for the flavors of the dish.