- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh ginger
- 1 jalapeño 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
How to Make It
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and sauté, 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.
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.
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.