Curried Chicken with Apple over Vermicelli

Here is a curry that can be made at home without a special trip for hard-to-find ingredients. We tested it using both coconut milk and cream; the results were equally tasty.

Yield: 4
Recipe from Food & Wine

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Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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. 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.
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