Curried Chicken with Apple over Vermicelli

Ingredients

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

Directions

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 jalapeno 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.