Curried Chicken with Apple over Vermicelli

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Ingredients

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 2 cloves garlic, minced
4. 1 tablespoon chopped fresh ginger
5. 1 jalapeño pepper, seeds and ribs removed, chopped
6. 1 tablespoon curry powder
7. 3/4 cup canned low-sodium chicken broth or homemade stock
8. 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 1/2-inch cubes
9. 1 apple, preferably Granny Smith, peeled, cored, and diced
10. 2 plum tomatoes, seeded and chopped
11. 1/4 cup canned unsweetened coconut milk or heavy cream
12. 1/2 teaspoon salt
13. 2 tablespoons chopped cilantro (optional)
14. 1/2 pound vermicelli

1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and sauté, stirring occasionally, until it begins to soften, about 3 minutes. 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 until almost done, about 5 minutes. Add the apple, tomatoes, coconut milk, salt, and the cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.
2. In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the curry sauce.