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 superfoods such as:

Chicken Breast

Health benefits of Curried Chicken with Apple Over Vermicelli

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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.