Curried Chicken with Apple over Vermicelli

Tonight for dinner I made Curried Chicken with Apple over Vermicelli. It was a fairly good dish, everyone enjoyed it very much. I used leftover chicken and bell pepper instead of a jalapeno pepper. I think a jalapeno would have given it much more flavor. I also used half and half instead of coconut milk or heavy cream as we did not have any. I hope you enjoy this one!

Here is the recipe from Food and Wine magazine's: Quick From Scratch Pasta Cookbook

2 Tbl Cooking Oil
1 Onion, chopped
2 Cloves Garlic, minced
1 Tbl chopped fresh ginger
1 Jalapeno pepper, seeds and ribs removed, chopped
1 tbl curry powder
3/4 Cup chicken broth
4 boneless, skinless chicken breasts, cubed
1 apple peeled and cored, diced
2 plum tomatoes, chopped
1/4 Cup unsweetened coconut milk or heavy cream
1/2 Tsp. Salt
2 Tbl chopped cilantro (optional)
1/2 pound vermicelli

1. In a large nonstick frying pan, heat the oil. Add the onion and saute, stirring occasionally, until it begins to soften. Add the garlic, ginger, and jalapeno and cook. Stir in the curry powder and then the chicken broth. Bring to a boil and let simmer. Stir in cubed chicken, let it steam in the hot broth until done (I kept it on the heat and let it simmer) Add the apple, tomatoes, coconut milk, salt, and the cilantro. Simmer until the sauce thickens slightly.

2. In a large pot of boiling water cook the vermicelli. Drain the pasta and toss with the sauce.