Best 4 Hot Chicken Curry Vermicelli Recipes

HOT CHICKEN CURRY

Steps:

• Melt the ghee in a large heavy pan, and fry half of the onions till golden.
• Liquidise the ginger garlic and the rest of the onions with the water.
• Add the liquid to the pan of fried onions and cook for 10 minutes.
• Now add all of the spices to the pan and cook for a further 10 minutes.
• Add the chicken and yogurt, cook slowly till the chicken is very tender.
• Serve with rice, dhal and a cooling side dish.

HOT CHICKEN CURRY VERMICELLI

Steps:

• Place rice noodles in large bowl, cover with very hot tap water and soak for 10 minutes.
• Drain well.
• (If you are using regular pasta, cook in pot of boiling water until tender).
• In small bowl, combine stock, soy sauce, sugar, sesame oil and rice wine.
• Heat vegetable oil in large non-stick wok on medium-high heat.
• Stir-fry chicken chunks for a few minutes until slightly browned; check the seasoning (do the same if using tofu).
• Remove and reserve.
• Add garlic, ginger and green onions to wok.
• Cook for 30 seconds.
• Add curry powder and chili paste and cook for 10 to 20 seconds longer.
• Add leeks, carrot and red pepper.
• Cook until barely wilted.
• Add bean sprouts and reserved sauce and bring to a boil.
• Add chicken/tofu and noodles and cook together until hot and well combined.
• Serve hot.

LUCKY'S CHICKEN ROASTED WITH VERMICELLI AND GARLIC

Steps:

• Add one teaspoon of the salt to the cup of water and set aside. In a small saucepan, heat the half-cup of olive oil over medium-low heat. Add the minced garlic to the warm oil and saute very gently until the garlic starts to brown. Watch carefully, because the minced garlic can quickly turn from "starting to brown" to burned - and the acrid taste and flavor of burned garlic is undesirable. As soon as the garlic starts to brown, add the salted water and cook over medium heat until almost all the water has evaporated. Remove from the heat and set aside to cool for about 30 minutes.
• Preheat the oven to 450 degrees.
• Bring a pot of water large enough to contain the egg vermicelli to a boil. Add 1 teaspoon of salt and the pasta. Cook for just 30 seconds. Drain immediately and refresh the pasta under cold running water. Drain well and combine the pasta with the garlic mixture.
• Divide the vermicelli into six equal mounds in a roasting pan just large enough to accommodate all the chicken halves. Brush the chicken halves with virgin olive oil and sprinkle with the remaining salt and freshly ground black pepper. Place a chicken half on top of each mound of vermicelli and roast for 30 to 35 minutes, until the chicken is golden and cooked through, and the edges of the vermicelli are browned and crispy. If vermicelli does not brown sufficiently on the edges, remove the excess chicken fat from the roasting pan and place the pan under a preheated broiler for one to three minutes to brown.
• With a slotted spatula, lift each chicken half with its vermicelli onto a heated serving dish. Serve immediately.

A HOMEMADE SAN FRANCISCO TREAT: CHICKEN VERMICELLI RICE

Steps:

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.