Vermicelli/Semiya chicken masala upma

Vermicelli/Semiya Upma is a breakfast or snack that I make fo my kids. This version of masala upma that I make is a rescuer at times when my son insists for chicken noodles. Kids just loves it and for adults it is a hand-licking treat. You will never get bored of this dish and an ezee one to prepare when you are in jiffy whether it is for an ezee snack or breakfast. Go for it guys, it is just awesome :)

Ingredients:-

Boneless chicken breast - 2 halves( cut into small bite size pieces or cubes)

Onion - 1 big finely chopped

green chilly - 2 chopped

ginger, garlic - crushed or finely chopped
tomato finely chopped

turmeric powder - 1/2 tsp

pepper powder - 1/2 tsp
garam masala - 1 1/2 tsp
few curry leaves
coriander leaves chopped

Vermicelli/Semiya - 2 cups
water - 4 cups
salt to taste
Oil

Preparation method:-

1) Dry roast the Vermicelli/Semiya till golden brown.

2) Boil the water by adding a pinch of turmeric powder and salt.

3) Add Vermicelli and cook it till firm but not overly soft and set aside. Drain off excess water if any so that vermicelli do not stick together(If you feel they might become sticky add a tsp of oil while boiling the semiya, this helps them remain separate)

4) In another pan add oil, onion, green chilly, ginger, garlic, salt, curry leaves and saute well on med flame.

5) When onion turns translucent add tomatoes, little coriander leaves and saute till tomato is soft

6) Add the masalas and saute for a min, add chicken and saute well to mix masala and chicken well.
7) Close the pan and let the chicken cook for 10-15 mins or till chicken is soft in a med flame. Open the lid and check for the salt and taste, the chicken masala should be juicy but not watery.(If you feel the masala has excess water keep the id open and cook for a while till water is evaporated)

8) When chicken is cooked well, add the cooked vermicelli and mix gently so that it absorbs all the moisture from the masala and masala gets mixed well with vermicelli.

9) Switch off the flame and move to a serving dish. Garnish with few chopped coriander leaves and serve hot..