Vermicelli Chicken Upma is a simple dish that we make using leftover chicken curry or gravy. I always go with this recipe since I don’t want to waste the leftover chicken. You can make this upma using Sooji (Rava) as well. This is a simple lunch box recipe that goes well with simple onion raitha. You can have this vermicelli chicken upma as your breakfast or dinner. This is a quick time recipe that you can prepare within 15 mins.
This is an easy making leftover chicken recipe even beginners can try out and make it super delicious. You have to add only a minimal amount of ingredients to this dish since the chicken curry already has all the spices. I can assure you that it tastes yummy and it will satisfy your tummy as well.
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- Preparation Time : 5 mins
- Cooking Time : 15 mins
- Total : 20 mins
- Servings : 2 Persons
- Course : Main Course for Breakfast & Dinner
- Cuisine : Indian
Ingredients for making Vermicelli Chicken Upma using Leftover chicken
- 1 cup roasted Vermicelli
- 1 cup Leftover Chicken gravy
- 1/2 tbsp Ginger Garlic paste
- 1 Onion & Tomatoes (Finely chopped)
- 1/2 tsp Garam Masala
- 1 tbsp Kashmiri Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 2 tbsp Oil (Preferably Coconut oil)
- 1 tbsp Ghee
- 2 pieces Cloves & Cardamom
- 2 Cinnamon Sticks (Small pieces)
- 1 Star Anise
Steps for making Vermicelli Chicken Upma using Leftover Chicken
Heat the ghee in the pan and add vermicelli to the pan. Roast until it turns aromatic and then set aside. Roast it on the medium flame so that the vermicelli does not get burnt.
Then heat the oil in the pan. Add the spices such as cloves, cardamom and cinnamon sticks. Let it sizzle.
Next, add chopped onions to it and saute them on medium flame until the onions become translucent.
Then add ginger garlic paste to the onions and saute them on the low medium since the ginger garlic paste splutters over you.
Then add chopped tomatoes and saute them on low flame until the tomatoes turn mushy. You can sprinkle some salt if needed. But remember that you have already salt to the chicken gravy.
Next, add all the masalas and saute them until the raw smell of the masalas goes off.
Then add one cup of leftover chicken curry or gravy to the onions and tomatoes paste. To this add another cup of water to adjust the water level for boiling the vermicelli. If you have two cups of leftover chicken gravy then you can skip adding water to this. Let the gravy boil for few mins.
Then add roasted vermicelli to the gravy and stir it gently on medium flame.
Close the pan and cook for few mins on low to medium flame. You can gently mix the vermicelli in between.
Open the pan and mix it gently.
Vermicelli Chicken Upma using leftover chicken is ready to serve hot.
- It is better to add salt while you are boiling the gravy for adding vermicelli since the gravy already has salt.
- Make sure you close and cook the pan on low flame so that you can avoid vermicelli from getting burnt.
- You can adjust the spices according to your taste since the gravy already has spices in it.