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Curried Chicken with Apple over Vermicelli Recipe

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This recipe for Curried Chicken with Apple over Vermicelli, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Wall
Added: Wednesday, September 21, 2005


2 T. cooking oil
1 onion, chopped
2 cloves of garlic, minced
1 T. chopped, fresh ginger
1 T. curry powder
3/4 c. chicken broth or homemade stock
4 boneless, skinless chicken breasts, cut into 1/2"
1 apple, preferably Granny Smith, peeled, cored and diced
2 plum tomatoes, seeded and chopped
1/4 c. heavy cream
1/2 tsp. salt
2 T. chopped cilantro (optional)
1/2 lb. vermicelli

In a large, nonstick frying pan, heat the oil over moderately low heat. Add the onion and saute, stirring occasionally, until it begins tp soften, about 3 min. Add the garlic and ginger and cook, stirring for 1 minute longer. Stir in the curry powder and 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, cream, salt and cilantro. Simmer gently until the sauce thickens slightly, about 3 mins.

In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 mins. Drain the pasta and toss with the curry sauce.

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