Curried Chicken with Apple Over Vermicelli Recipe

Curried Chicken with Apple Over Vermicelli Recipe

How To Make Curried Chicken with Apple Over Vermicelli

Savor each bite of this curried chicken that’s made with pasta for a filling dish! It combines coconut milk, curry, and chicken broth for a savory meal.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 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


  1. 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.

  2. 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.

  3. Add the apple, tomatoes, coconut milk, salt, and cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.

  4. 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.

  5. Serve and enjoy.


  • Calories: 657.96kcal
  • Fat: 27.66g
  • Saturated Fat: 8.12g
  • Trans Fat: 0.21g
  • Monounsaturated Fat: 11.58g
  • Polyunsaturated Fat: 5.90g
  • Carbohydrates: 55.57g
  • Fiber: 4.82g
  • Sugar: 8.67g
  • Protein: 45.98g
  • Cholesterol: 111.36mg
  • Sodium: 423.90mg
  • Calcium: 60.57mg
  • Potassium: 788.81mg
  • Iron: 3.14mg
  • Vitamin A: 59.74µg
  • Vitamin C: 13.63mg
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