"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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