Curried Chicken with Apple over Vermicelli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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. 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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