Chicken Vermicelli Recipe – Fennel & Curry Leaf Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Vermicelli Recipe – Fennel & Curry Leaf Flavors

Introduction

Oh, vermicelli! It’s such a comforting dish, isn’t it? This Chicken Vermicelli recipe is one I’ve been making for years – it’s a real crowd-pleaser, and the aroma of fennel and curry leaves cooking is just heavenly. I first stumbled upon a similar version at a friend’s place during Diwali, and I’ve been tweaking it ever since to make it just perfect. It’s quick, easy, and packed with flavour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average vermicelli dish. The combination of fennel and curry leaves gives it a unique South Indian twist that’s seriously addictive. It’s ready in under 30 minutes, making it perfect for a weeknight meal or a festive snack. Plus, it’s surprisingly versatile – I’ll share a few fun variations later on!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200 grams dry rice vermicelli
• 2 tablespoons peanut oil
• 0.5 teaspoon fennel seeds
• 2 sprigs curry leaves
• 1 tablespoon minced ginger
• 0.5 cup chopped onions
• 4 green chillies
• 0.5 cup chopped tomatoes
• 1 teaspoon salt
• 0.5 teaspoon black pepper powder
• 0.75 teaspoon chicken masala powder
• 2 tablespoons unsalted butter
• 2 tablespoons chopped coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Rice Vermicelli: Types and Soaking Tips
There are different thicknesses of rice vermicelli available. I prefer the slightly thicker variety as it holds its shape better. Don’t skip the soaking step! Soaking for 3-4 minutes in boiling water softens the noodles perfectly.

Peanut Oil: Regional Variations & Substitutes
Peanut oil adds a lovely nutty flavour, common in South Indian cooking. If you have a peanut allergy, you can easily substitute with sunflower oil or vegetable oil.

Fennel Seeds: Flavor Profile & Uses in Indian Cuisine
Fennel seeds (saunf) have a beautiful anise-like flavour. They’re used in so many Indian dishes, from curries to sweets. Lightly toasting them before adding to the oil enhances their flavour even more.

Curry Leaves: Fresh vs. Dried & Their Significance
Fresh curry leaves are always best! They have a vibrant aroma that dried ones just can’t match. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaves are considered auspicious in many Indian cultures.

Chicken Masala Powder: Brand Recommendations & Homemade Options
I usually use MDH or Everest brand chicken masala powder. But feel free to use your favourite! You can even make your own – there are tons of recipes online if you’re feeling ambitious.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rehydrate the rice vermicelli. Soak 200g of dry noodles in boiling water for 3-4 minutes. Once softened, drain them well and set aside.
2. Now, heat 2 tablespoons of peanut oil in a pan over medium heat. Add 0.5 teaspoon of fennel seeds and 2 sprigs of curry leaves. Sauté until they become fragrant – you’ll know it when you smell that amazing aroma!
3. Add 0.5 cup of chopped onions and 4 green chillies (adjust to your spice preference!). Cook until the onions soften and turn translucent.
4. Next, mix in 0.5 cup of chopped tomatoes and 1 teaspoon of salt. Cook until the tomatoes turn mushy and release their juices.
5. Stir in 0.5 teaspoon of black pepper powder and 0.75 teaspoon of chicken masala powder. Cook for about 30 seconds, stirring constantly, to bloom the spices.
6. Add 2 tablespoons of unsalted butter and let it melt completely into the mixture. This adds richness and a lovely sheen.
7. Finally, combine the rehydrated vermicelli and 2 tablespoons of chopped coriander leaves. Toss gently to coat everything evenly.
8. Serve hot with coconut chutney!

Expert Tips

• Don’t overcook the vermicelli! It will become mushy.
• Adjust the amount of green chillies to control the spice level.
• A squeeze of lemon juice at the end brightens up the flavours.

Variations

• Vegan Adaptation: Swap the butter for a vegan butter alternative or an extra tablespoon of peanut oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the label on your chicken masala powder to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: For a milder flavour, reduce the amount of green chillies and black pepper powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations (e.g., Eid, Diwali snack): My aunt makes a slightly sweeter version for Diwali, adding a tablespoon of sugar and a handful of raisins. It’s delicious! For Eid, some families add shredded chicken for a more substantial dish.

Serving Suggestions

This Chicken Vermicelli is fantastic on its own, but it’s even better with a side of:

• Coconut chutney (a must-try!)
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It might lose a little of its texture, but it will still be tasty!

FAQs

What type of rice vermicelli works best for this recipe?

I recommend using a medium-thickness rice vermicelli. It holds its shape well and doesn’t get too mushy.

Can I use a different oil instead of peanut oil?

Yes, absolutely! Sunflower oil or vegetable oil are great substitutes.

How can I adjust the spice level of this dish?

Reduce the number of green chillies or omit them altogether for a milder flavour. Add a pinch of cayenne pepper for extra heat.

Can this be made ahead of time?

You can prepare the masala base (steps 2-6) ahead of time and store it in the refrigerator. Then, just add the vermicelli and coriander leaves when you’re ready to serve.

What is the best way to store leftover chicken vermicelli?

Store it in an airtight container in the refrigerator for up to 2 days.

What can I serve with this dish besides coconut chutney?

Raita or a simple salad are great options!