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Preparation
45 minutes
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Cooking
30 minutes
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Difficulty
Easy
Deliciously intoxicating with the creamy, sweet, and fragrant chicken curry vermicelli dish you can’t miss. So let’s join TasteVN in the kitchen and cook this soup dish to treat the family during a leisurely weekend! The detailed and specific recipe is below; scroll down to check it out!
Ingredients for Chicken Curry Vermicelli For 4 people
Chicken 1 whole Fresh vermicelli a little Carrots 2 pieces Potatoes 2 pieces Sweet potatoes 1 piece Fresh coconut 1 fruit Coconut milk 500 ml Onion 1 piece Lemongrass 4 stalks Shallots 4 pieces Garlic 4 cloves Lemon juice 2 tablespoons Tapioca starch 2 tablespoons Cooking oil 5 tablespoons Annatto oil 2 tablespoons Curry spice mix 1 packet (10gr) Common spices a little (Salt/ sugar/ monosodium glutamate/ seasoning/ ground pepper)
How to choose fresh and delicious ingredients
How to choose fresh and safe chicken
- You should choose freshly slaughtered chickens, with cuts on the neck still bleeding, and when pressing on the chicken meat, you can still feel its elasticity.
- Fresh and delicious chicken has a light yellow skin, and the mouth is tightly closed.
- You can choose to buy whole chickens or chickens that have been cleaned of feathers to save preparation time for your dish.
- For live chickens, you should choose healthy ones, with clear eyes and no slimy discharge from the mouth.
- Avoid buying chickens with pale or white meat or skin as they are usually chickens that have been slaughtered for a long time and frozen, losing their taste.
- Chicken that is mushy, slimy, or has an unusual smell, with strange black or purple spots on the skin, is often sick chicken; you should absolutely not buy it.
See details: How to choose fresh and safe chicken
How to choose fresh and delicious carrots
- You should choose carrots that have a straight, elongated body, shiny skin, and a bright orange color.
- Fresh and delicious carrots usually have bright green tops, and when you hold them, they feel heavy.
- Avoid buying oversized carrots as they are often old carrots, which taste fibrous and not good.
- Do not buy carrots with wilted skin, wrinkled skin, that feel very light, or soft, bruised carrots as they are old and about to spoil.
See details: How to choose fresh and delicious carrots
How to choose fresh and safe potatoes
- You should choose potatoes with yellow skin because they tend to be sweeter and tastier than those with white skin.
- Good potatoes have a smooth, shiny skin, feel heavy in hand, and are of medium size.
- To save time peeling, you should choose potatoes with a plump surface that are not too dented.
- Absolutely do not buy sprouted potatoes as they can cause poisoning when eaten.
- Potatoes with wrinkled, shriveled skin, and a light feel in hand should also be avoided as they are usually old and have been stored for a long time.
See details: How to choose fresh and safe potatoes
How to choose fresh sweet potatoes
- You should choose sweet potatoes with intact skin, without any chips.
- If they feel heavy in hand, they are good, and you should select medium-sized ones, not too large, as larger ones tend to be old, with a lot of fibers, and are not tasty.
- You should also avoid purchasing sweet potatoes that have sprouted, as these are old and have been stored for a long time.
- If you see any blemishes or black spots on the sweet potatoes, that is a sign they are spoiled.
See details: How to choose fresh sweet potatoes
How to Prepare Chicken Curry Noodles
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Prepare and Marinate Chicken
After cleaning the chicken feathers and internal organs such as heart, liver, gizzard,… to eliminate the odor, you should rub it with a little salt and lemon juice, then rinse with clean water. Cut the chicken into bite-sized pieces.
Tips for effectively cleaning and eliminating the odor of chicken:
- Method 1: Clean the chicken feathers thoroughly, then wash the chicken with white wine, massage for about 2 – 3 minutes, then rinse with clean water.
- Method 2: Wash the chicken with diluted vinegar for 5 minutes, then rinse 1 – 2 times with water, and cut into bite-sized pieces.
- Method 3: Crush some ginger and rub it on the chicken, let it sit for 5 minutes, and then rinse with clean water.
See details: Tips for effectively cleaning and eliminating the odor of chicken
Place the chicken in a bowl and marinate with 2 teaspoons of curry spice (you can add 2 tablespoons of curry oil), 2 tablespoons of sugar, 1 tablespoon of salt, 1 tablespoon of seasoning powder, 1 teaspoon of ground pepper, 1/2 teaspoon of monosodium glutamate, a little minced garlic (about 2 cloves), and 2 tablespoons of red oil. Mix well and marinate the chicken for 30 minutes.
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Prepare other ingredients
Peel the carrots, potatoes, and sweet potatoes, wash them clean, then cut them into bite-sized pieces or shape them as you like.
Peel the shallots and the remaining 2 cloves of garlic, mince them together with 2 stalks of lemongrass; the other 2 stalks of lemongrass should be cut into sections and smashed.
For fresh coconut, chop it to get the coconut water; peel the onion, wash it clean, and cut it into wedges.
In a pan, add 5 tablespoons of cooking oil, then add the carrots, potatoes, and sweet potatoes, frying them over medium heat for about 7 – 10 minutes until lightly golden on both sides, then remove to a plate.
Tip: Frying the vegetables briefly before cooking will help them not to become mushy, preserving the flavor of the curry broth.
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Sauté the chicken
Using the hot oil from frying the vegetables, add diced shallots, garlic, minced lemongrass, and crushed lemongrass to sauté until fragrant and golden.
Next, add the marinated chicken, stir-frying over high heat for 5 minutes until the chicken is firm, then turn off the stove.
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Cook the chicken curry
Add the sautéed chicken into the pot, add fresh coconut water and 2 – 3 liters of water. Cook the chicken over medium heat for 15 – 20 minutes until tender.
Then add the previously fried potatoes, sweet potatoes, and carrots, simmer for another 5 minutes until the vegetables are cooked.
To thicken the curry sauce, dissolve 2 tablespoons of tapioca starch in 1/2 cup (rice bowl) of water, then add it to the pot.
When the curry sauce comes to a boil, add another 500ml of coconut milk, cook for about 2 more minutes, adjust the seasoning to taste, then add the onions and turn off the stove.
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Final Product
Add fresh rice noodles into a bowl and pour the hot curry sauce over it to enjoy. The curry sauce is rich and flavorful, the chicken is well-marinated, tender, and aromatic, making you want to eat more and more. You can also add some fresh vegetables to enhance the dish’s flavor!
See more:
- The recipe for making fresh milk chicken curry with restaurant flavor simply at home
- The recipe for making spicy chicken curry to stimulate the taste buds with an easy-to-make recipe at home
- The recipe for making chicken curry with coconut milk and sweet potato, deliciously attractive for days when you are tired of rice
Hopefully, with the detailed suggestions for the dish chicken curry noodle that TasteVN just shared, it will help you add a new delicious dish to the family menu. Wishing you success in your cooking!
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