Curried Chicken With Apple Over Vermicelli

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2 tablespoons cooking oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon chopped fresh ginger

1 jalapeƱo 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

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