Curry Chicken with Apples and Rice Noodles


  • 1-16 oz bag Rice Noodles, any width
  • 3 tablespoons canola oil
  • 2-3 lbs boneless, skinless chicken breasts
  • 1 large onion, cut into crescents
  • 3 Granny Smith apples, cored and sliced
  • 2 tablespoons minced fresh ginger
  • 6 cloves garlic, chopped
  • 1-1.75 oz box Yellow Curry Paste
  • 1/2 cup sherry
  • 1 cup chicken broth
  • 1-13.5 oz can Coconut Milk
  • 1 bunch scallions, chopped

A Taste of Thai Yellow Curry combined with ginger and A Taste of Thai Coconut Milk give this entrée an Indian flair.


  • 20 minutes to assemble
  • 25 minutes to cook
  • 30 minutes to bake
  • Total time: 1 hour and 15 minutes


  • 6 Servings


  1. Soak Rice Noodles according to box for sauté. Preheat oven to 375°F.
  2. In large skillet heat oil over a medium-high heat. Brown chicken breasts and transfer to plate. Set aside.
  3. Add onion, apples, ginger, garlic, Yellow Curry Paste and sherry. Stir-fry until curry is completely dissolved into ingredients.
  4. Add chicken broth and Coconut Milk. Stir well and cook for 5 minutes.
  5. Place drained Rice Noodles in ovenproof casserole dish.
  6. Place chicken on top of noodles.
  7. Pour coconut milk mixture over top of chicken. Bake 30 minutes or until chicken is done (165° on a meat thermometer).
  8. Sprinkle with scallions and serve.