Ingredients
2tbspcooking oil
1onion
2clovesgarlic
1tbspfresh ginger,chopped
1jalapeno pepper,seeds and ribs removed, chopped
1tbspcurry powder
¾cuplow-sodium chicken broth,canned, or homemade stock
4chicken breasts,boneless and skinless, cut into ½-inch cubes
1apple
2plum tomatoes
¼cupunsweetened coconut milk,canned, or heavy cream
½tspsalt
2tbspcilantro,chopped, optional
½lbvermicelli
Preparation
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and saute, stirring occasionally, for about 3 minutes until it begins to soften. 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 for about 5 minutes until almost done.
Add the apple, tomatoes, coconut milk, salt, and cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.
In a large pot of boiling, salted water, cook the vermicelli for about 9 minutes until just done. Drain the pasta and toss it with the curry sauce.
Serve and enjoy.
