Chicken Curry with Vermicelli

This Chicken Curry with Vermicelli combines the rich, aromatic flavors of traditional Indian curry with the delicate texture of vermicelli noodles. The dish is a perfect balance of spices, creaminess from coconut milk, and the lightness of the noodles, making it a delightful meal that is both comforting and satisfying. It's a unique twist on classic curry, ideal for those looking to explore new flavor combinations while enjoying a familiar base.

Ingredients:

• 300g boneless chicken, cut into bite-sized pieces
• 200g vermicelli noodles
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 400ml coconut milk
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro for garnish
• Juice of half a lime
• 1 green chili, slit (optional for heat)

Instructions:

1. Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and sauté until they are translucent.
3. Stir in the minced garlic and grated ginger, cooking for another minute.
4. Add the chicken pieces to the pan and cook until they are browned on all sides.
5. Sprinkle in the curry powder, turmeric powder, and salt, stirring well to coat the chicken evenly.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for about 15-20 minutes, or until the chicken is cooked through and tender.
7. Meanwhile, cook the vermicelli noodles according to package instructions. Drain and set aside.
8. Once the chicken is cooked, adjust the seasoning and add the lime juice. If you like it spicier, add the slit green chili.
9. To serve, place a portion of vermicelli noodles in a bowl and ladle the chicken curry over the top. Garnish with fresh cilantro.