Lunch: Curried Chicken with Apple Over Vermicelli

Here is a curry that can be made at home without a special trip for hard-to-find ingredients. We tested it using both coconut milk and cream; the results were equally tasty.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Curried Chicken with Apple Over Vermicelli

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 tbsp. Cooking oil
1 onion
2 clove garlic
1 tbsp. chopped fresh ginger
1 jalapeño pepper
1 tbsp. curry powder
3/4 c. canned low-sodium chicken broth or homemade stock
4 boneless and skinless chicken breasts
1 apple
2 plum tomatoes
1/4 c. canned unsweetened coconut milk or heavy cream
1/2 tsp. salt
2 tbsp. Chopped cilantro (optional)
1/2 lb. Vermicelli

Instructions

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and saute, 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.
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.
Wine Recommendation: This example of fusion cuisine (Indian-Thai-Italian) pairs well with a Kabinett Riesling from Germany's Mosel-Saar-Ruwer region. Don't be put off by the wine's slight residual sugar — it's a perfect foil for the flavors of the dish.

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