Hot Chicken Curry Vermicelli Recipes

HOT CHICKEN CURRY VERMICELLI

A great Singapore style noodle my brother sent me. Very easy and impresses my roommates without digging a hole in my budget. It's versatile as well. You can substitute chicken with tofu, shrimp (another favorite), beef, imitation crab, canned tuna, etc. Plus, it's much healthier than cream-based pasta. Enjoy!

Provided by MooseCall

Categories Curries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 17

Hot Chicken Curry Vermicelli image

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.

Ingredients

1/2 lb angel hair pasta or 1/2 lb spaghettini pasta
1 tablespoon vegetable oil
1/4 lb chicken breast, cut into chunks (or you can substitute herbal flavour tofu)
2 garlic cloves, finely chopped
1 tablespoon chopped fresh gingerroot
3 green onions, finely chopped
1 tablespoon curry powder
1/2 teaspoon hot chili paste
2 leeks, trimmed and thinly sliced
1 carrot, grated
1 sweet red pepper, thinly sliced
1/4 lb bean sprouts
1/3 cup vegetable stock or 1/3 cup water
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 tablespoon sesame oil
1 tablespoon rice wine (sherry OK)

BUN GA NUONG (CHICKEN AND VERMICELLI)

Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.

Provided by Moira Hodgson

Categories dinner, pastas, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

Bun Ga Nuong (Chicken and Vermicelli) image

Steps:

Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
Grill the chicken on both sides until done. Cut into bite-size pieces.
In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams

Ingredients

2 whole chicken breasts, split to make 4 pieces
2 cloves garlic, finely chopped
2 shallots, finely chopped
Coarse salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 cup dry rice vermicelli (available in Asian grocery stores)
1 small head of iceberg lettuce, shredded
2 cucumbers, sliced
1/4 cup fresh mint, chopped
1/4 cup unsalted roasted peanuts, chopped
1/2 cup water
Juice of 1 lime
4 tablespoons Vietnamese fish sauce
1 tablespoon sugar
1 clove garlic, chopped
1 tablespoon chopped red chili pepper
2 tablespoons vegetable or olive oil

CHICKEN VEGETABLE CURRY

This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder. -Roxana Lambeth, Moreno Valley, California

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 6 servings.

Number Of Ingredients 13

Chicken Vegetable Curry image

Steps:

Place first 6 ingredients in a 3- or 4-qt. slow cooker. In a small bowl, whisk together coconut milk, broth and dry seasonings; stir into chicken mixture., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Stir in cilantro. Serve with couscous.

Nutrition Facts : Calories 339 calories, Fat 22g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

Ingredients

1-1/2 pounds boneless skinless chicken thighs, cut into 1-1/2-inch pieces
2 medium red potatoes, chopped (about 1-1/2 cups)
1 small sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 medium carrot, chopped
3 garlic cloves, minced
1 can (13.66 ounces) coconut milk
1/2 cup chicken broth
3 teaspoons curry powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 tablespoon minced fresh cilantro
Hot cooked couscous

HOT CHICKEN CURRY

This is as the title implies HOT. A curry I had in India years ago on a warm summer evening. This is a serious cooks curry.

Provided by Brian Holley

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Hot Chicken Curry image

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.

Nutrition Facts : Calories 1603.6, Fat 104.3, SaturatedFat 59.1, Cholesterol 613.1, Sodium 2134.2, Carbohydrate 17.1, Fiber 2.4, Sugar 5.9, Protein 145.2

Ingredients

4 lbs skinless chicken, boned and cubed
12 ounces ghee (clarified butter)
1/2 lb onion, sliced
4 ounces fresh ginger, grated
8 garlic cloves, crushed
1 pint water
2 teaspoons turmeric
3 teaspoons salt
2 teaspoons garam masala
3 teaspoons ground cumin
1/2 teaspoon black pepper, ground
1 teaspoon hot chili powder
10 green cardamoms, open at one end
10 cloves
4 bay leaves
5 inches cinnamon sticks, broken up
1/2 pint yogurt

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Cook vermicelli noodles according to package directions in a large pot of boiling water. Drain, remove vermicelli and set aside.
Meanwhile, add all ingredients under the homemade curry paste heading to a blender, food processor or Magic Bullet and combine until smooth.
In the same pot as you cooked the noodles, heat olive oil over med-high heat. Add chicken (whether raw & diced or leftover shredded) and saute until browned and mostly cooked.
Add garlic, ginger, curry paste and peanut butter. Saute another 1-2 minutes. Add coconut milk and chicken broth, bringing mixture to a boil and then simmering for 10 minutes.

Hot Chicken Curry Vermicelli Recipes

HOT CHICKEN CURRY VERMICELLI

BUN GA NUONG (CHICKEN AND VERMICELLI)

Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.

CHICKEN VEGETABLE CURRY

This comfort dish gets fabulous flavor when I add chicken, sweet red peppers, coconut milk and the all-important seasoning, curry powder. -Roxana Lambeth, Moreno Valley, California

HOT CHICKEN CURRY

This is as the title implies HOT. A curry I had in India years ago on a warm summer evening. This is a serious cooks curry.

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