Curried Chicken with Apple over Vermicelli

• 2 tablespoons cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh ginger
• 1 jalapeno pepper, seeds and ribs removed, chopped
• 1 tablespoon curry powder
• 3/4 cup canned low-sodium chicken broth or homemade stock
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 1/2-inch cubes
• 1 apple, preferably Granny Smith, peeled, cored, and diced
• 2 plum tomatoes, seeded and chopped
• 1/4 cup canned unsweetened coconut milk or heavy cream
• 1/2 teaspoon salt
• 2 tablespoons chopped cilantro (optional)
• 1/2 pound vermicelli

1. In a large nonstick frying pan, heat the oil over moderately low heat.
2. Add the onion and saute, stirring occasionally, until it begins to soften, about 3 minutes.
3. Add the garlic, ginger, and jalapeno and cook, stirring, for 1 minute longer.
4. Stir in the curry powder and then the chicken broth.
5. Bring the liquid to a simmer.
6. Stir in the cubed chicken, cover the pan, and remove it from the heat.
7. Let the chicken steam in the hot broth until almost done, about 5 minutes.
8. Add the apple, tomatoes, coconut milk, salt, and the cilantro, if using.
9. Simmer gently until the sauce thickens slightly, about 3 minutes.
10. In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes.
11. Drain the pasta and toss with the curry sauce.

cooking oil, onion, garlic, fresh ginger, pepper, curry powder, chicken broth, chicken breasts, apple, tomatoes, coconut milk, salt, cilantro, vermicelli

Taken from www.foodandwine.com/recipes/curried-chicken-with-apple-over-vermicelli (may not work)