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.
Serves:
Ingredients
- 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
Instructions
-
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.
-
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.
-
Add the apple, tomatoes, coconut milk, salt, and cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.
-
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.
-
Serve and enjoy.
Nutrition
- 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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