Hot Chicken Curry Vermicelli
Dive into a bowl of bold and aromatic flavors with this Hot Chicken Curry Vermicelli recipe, a vibrant fusion of creamy coconut curry and tender vermicelli noodles. Featuring bite-sized pieces of spiced chicken simmered in a rich blend of red chili powder, garam masala, and curry powder, this dish is elevated by the smooth, velvety texture of coconut milk and the earthy warmth of fresh ginger and garlic. The vermicelli soaks up the luscious curry sauce, making each bite truly irresistible. Perfectly garnished with fresh cilantro, red chilies, and a squeeze of zingy lime, this one-pot wonder is ideal for serving on a cold evening or as a satisfying crowd-pleaser. Easy to prepare in under an hour, this recipe is a must for lovers of comforting noodle dishes with a spicy twist.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thigh or breast (cut into bite-sized pieces)
- 200 grams Vermicelli noodles
- 400 milliliters Coconut milk
- 250 milliliters Chicken stock
- 1 medium Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Curry powder
- 1 teaspoon Garam masala
- 2 tablespoons Cooking oil
- 2 tablespoons Fresh cilantro (chopped)
- 2 pieces Fresh red chilies (sliced, optional for extra heat)
- 4 pieces Lime wedges (for serving)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 liters Water (for boiling noodles)
Instructions
Heat 2 liters of water in a large pot. Once boiling, add a pinch of salt and the vermicelli noodles. Cook according to package instructions or until tender, about 3-4 minutes. Drain and set aside.
Heat 2 tablespoons of cooking oil in a large pan or wok over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Add the minced garlic and grated ginger to the pan. Stir and cook for another minute until fragrant.
Add the chicken pieces to the pan. Sprinkle with red chili powder, turmeric powder, curry powder, garam masala, salt, and black pepper. Stir to coat the chicken evenly with the spices. Cook for 5-7 minutes until chicken is lightly browned.
Pour in the coconut milk and chicken stock. Stir well and bring to a simmer. Reduce heat to low, cover the pan, and let the curry simmer for 15 minutes or until the chicken is fully cooked and tender.
Taste the curry and adjust seasoning if necessary, adding more salt or spice as desired.
Add the cooked vermicelli noodles to the curry. Gently toss to combine, allowing the noodles to absorb the flavors for about 2-3 minutes.
Remove from heat and garnish with fresh cilantro and sliced red chilies if desired.
Serve hot with lime wedges on the side for an extra burst of freshness. Enjoy your Hot Chicken Curry Vermicelli!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
