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5 Sri Lankan Chicken Recipes


Sri Lanka takes great pride in it’s extraordinary culinary legacy, that also gives rise to unique fusion dishes with the island’s South Asian counterparts. Sri Lankan food recipes are distinguished for their tempting aroma, delectable taste and vivid colour. When it comes to chicken dishes, there are all-time favourites in many cultures and Sri Lanka is no exception with Sri Lankan chicken recipes varying from beloved grandmother recipes to modern culinary indulgences.

Here are five mouthwatering chicken recipes that are uniquely Sri Lankan. These Sri Lankan chicken dishes are a foodie’s paradise so give them a go!

Devilled Chicken in Sri Lanka


  • 500g chicken (preferably thigh fillets or drumsticks)
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 big onions, diced
  • 1 clove garlic finely chopped
  • 3 capsicum chilies, sliced
  • 3 green chilies, slit
  • Curry leaves (optional)
  • 1 stick cinnamon
  • 1 pod cardamom
  • 3 or 4 tablespoons tomato sauce
  • 1 teaspoon sugar
  • Oil as required
  • Salt to taste


Start off by marinating the chicken in ginger, garlic and salt paste for a few hours or preferably overnight. Then, deep fry the chicken pieces and set aside. In a pan, heat oil and add cardamom, cinnamon, garlic clove, diced onions and mix well. Next, add in the fried chicken, curry leaves, capsicum chilies and green chilies and saute well. Finally, add salt and sugar to enhance the flavour according to taste and add in tomato sauce generously, mixing well. Serve devilled chicken in Sri Lanka hot with rice, preferably long-grain fried rice.

Sri Lankan Pineapple Chicken


  • 500g chicken (preferably boneless)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic
  • 1 stick cinnamon
  • 1 pod cardamom
  • Curry leaves (optional)
  • 1 big onion, chopped
  • 1 medium bell pepper,sliced
  • 1 small pineapple, chopped into cubes
  • 1 tablespoon oyster sauce
  • 1 tablespoon soya sauce
  • Oil as required
  • Salt and sugar to taste


In a large pan or wok, heat oil and saute the cinnamon, cardamom, chopped onion, curry leaves and ginger garlic paste well. Next, add the chicken, oyster sauce, soya sauce and salt and stir-fry on low flame, tossing often. After cooking for about five minutes, add in the pineapple chunks and sliced bell pepper into the mixture and sauté for a further few minutes. Finally, sprinkle sugar on top and cook until the consistency of the gravy is fairly thick. Serve hot with white rice or fresh bread.

Tip: You can also experiment and substitute the pineapples for other fresh seasonal fruits like mangoes.

Sri Lankan Fried Chicken


  • 500g chicken drumsticks
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 2 big onions, cut into thin rings
  • 3 capsicum chilies, sliced
  • 1 tomato, sliced
  • 1 cucumber cut into thin circles
  • 1 lemon
  • 1 lettuce shredded


Marinate chicken drumsticks for a couple of hours in ginger, garlic and salt mixture and set aside. Once done, deep fry the drumsticks and place on a kitchen towel to drain off any excess oil. Next, arrange a plate with lettuce, onion rings, diced capsicum, tomato and cucumber. Set the fried chicken on top of the array and squeeze lime over chicken. Serve hot as the main dish or a side dish for rice.

Tip: You can make variations in the salad according to your taste and creativity.

Sri Lankan Chicken Tikka


  • 500g chicken cut into chunks
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste

For the Tikka sauce

  • 1 tablespoon butter or ghee
  • 1 tablespoon oil
  • 1 cardamom pod
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 1 stick cinnamon
  • 1 large onion, finely diced
  • 1 clove, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon pepper
  • 3 tablespoon tomato puree
  • 1 cup of curd or yoghurt
  • Salt to taste


Marinate chicken chunks well for a few hours or even overnight in ginger, garlic and salt mixture. Once well marinated, deep fry the chicken in oil and set aside. In a pan, heat the oil and butter and add in the cardamom, cloves and cinnamon. Next, add the diced onion, ginger and garlic and salt. Cook over medium heat stirring frequently until the onions are golden brown and well cooked. Then, add in the coriander, cumin, pepper, and tomato paste and continue to cook until the mixture starts to leave the sides of the pan. At this point, add the fried chicken into the gravy and mix gently, making sugar the chicken is well coated in the mixture. Finally stir in the curd just before serving. Serve hot with parathas or flat breads.

Tip: You can add green chilies to the sauce if you want the dish hotter and spicier.

Sri Lankan Chicken Curry Recipe


  • 500g chicken pieces from a whole chicken
  • 1 cardamom pod
  • 1 tablespoon ginger
  • 1 tablespoon garlic
  • 1 stick cinnamon
  • 2 large onions, finely diced
  • 1 clove, finely chopped.
  • 1 tablespoon tamarind puree (optional)
  • 1 large tomato, cut into slices
  • 4 green chilies, diced
  • Curry leaves
  • 2 tablespoon cumin ground
  • 1 tablespoon coriander ground
  • 1 teaspoon red chilies ground
  • 1 teaspoon saffron
  • 1 cup thick coconut milk
  • Salt to taste
  • Oil as required


Begin by heating oil in a large pan or wok and sautee the cinnamon, cardamom, chopped onions, clove, curry leaves and ginger garlic paste well. Next, add the diced tomato, green chili and chicken and stir well. In a bowl, mix red chili powder, coriander, cumin, saffron and tamarind puree into the coconut milk. When the chicken is turning brown add the coconut milk mixture and add salt according to taste. Allow the curry to boil in low flame until cooked. Serve hot with saffron rice or Sri Lankan yellow rice.

Tip: Sri Lankan chicken curry recipe is traditionally cooked in clay pots as it is said to enhance the general flavour of any dish.

5 Easy-To-Prepare Chicken Recipes For Weight Loss


If you’re trying to lose weight, then chicken would inevitably be part of your non-vegetarian diet. However, eating the same grilled chicken breasts can bore you out. Thankfully, there are plenty of chicken recipes in Sri Lanka that you can try out and listed in this article are 5 amazing, easy-to-prepare healthy chicken recipes!

1. Chicken Parm with Spinach

Chicken paired up with spinach is a win-win. Not only does this dish cut on calories, but it also boosts nutrition and tastes delectable too.


● I egg
● 2 cups breadcrumbs
● ¼ cup parmesan cheese, grated
● 1 tsp olive oil
● 1 tsp Italian seasoning
● 4 boneless chicken breasts pounded to ⅓” thickness
● 1 ½ cups tomato sauce
● ½ mozzarella cheese, shredded
● Spinach
● Salt and pepper to taste


Start off by preheating the oven to 400°F. Next, combine bread crumbs, Parmesan, Italian seasoning, olive oil and salt and pepper to taste in a dish. Then, take the chicken, dip it into lightly beaten eggs and then into the mixture of breadcrumbs, making sure that the chicken is coated fully. Bake the chicken for about 12 minutes or until the bread crumbs are golden brown and the chicken is firm to the touch. Then, remove the chicken from the oven and set the oven to broil. Cover each chicken breast with a generous helping of tomato sauce and some mozzarella. Return it to the oven and broil for about 3 minutes or until the cheese melts. Serve the chicken over a bed of spinach.

2. Roasted Chicken Wings in an Asian Marinade

If you’re fond of chicken recipes in Sri Lanka with that authentic flavour, then this recipe will help you save on calories and satisfy your taste buds too!


● 2 lbs chicken wings
● ½ cup soy sauce
● ¼ cup brown sugar
● 1 tbsp grated ginger and garlic
● 2 tbsp butter
● 1 tbsp sriracha
● Juice of ½ lime
● Sesame seeds for garnish


Combine half of the brown sugar, soy sauce, garlic and ginger. Add the chicken wings to this and coat well. Let it marinade for a few hours. Next, preheat the oven to 450°F. Lay the marinated chicken on a baking sheet lined with lightly oiled aluminium foil. Roast for about 15 minutes or until the meat it cooked through and the skin begins to crisp up.

In a skillet, heat the butter, sriracha, remaining brown sugar and lime juice. When the butter has melted, add the chicken wings and saute for a few minutes or until the sauce fully coats the wings. Garnish with sesame seeds for that extra flourish.

3. Simple Chicken Greek Salad

Looking for a healthy and hearty chicken dish without adding any high-calorie ingredients? Try this recipe and we’re sure you’ll love it!


● 2 cups of shredded cooked chicken
● 1 large cucumber peeled and chopped
● 1 red bell pepper, chopped
● 1 onion, chopped
● 4 tomatoes, chopped
● ½ can of beans, drained
● ¾ cup crumbled feta
● 2 tbsp vinegar
● 1 tsp dried oregano
● ¼ cup olive oil
● Salt and pepper to taste


Combine the shredded chicken, bell peppers, tomatoes, onions, beans and feta in a salad bowl. In a separate bowl, mix the vinegar and oregano with salt and pepper. Gradually drizzle the olive oil, whisking it to combine. Toss this dressing with the salad and allow it to sit in the fridge for about half an hour before serving. This ensures that all the ingredients really meld into each other, enhancing the flavour.

4. Easiest Chicken Adobo

An unbelievably easy recipe to try, we’re sure this chicken recipe will soon become a firm favourite among your family!


● 1 lb chicken thighs
● ½ cup vinegar
● ½ cup soy sauce
● 4 cloves of garlic, crushed
● 4 bay leaves
● 1 tsp of coarsely ground black pepper


Combine all the above ingredients in a saucepan and bring to a bare simmer. Cover and cook for about 20-25 minutes or until the chicken is cooked through. Remove the chicken from the pan and allow the mixture to boil vigorously. Continue to boil for a further 10 minutes until the liquid reduces by half and is thick enough to cling on the back of the spoon. Then, return the chicken to the pot and heat it through. Remove bay leaves and serve the chicken with rice and the reduced sauce.

5. Grilled Chicken and Pineapple Sandwich

If you haven’t had chicken and pineapple, you don’t know what you’re missing out on. Lovers of all things sweet and spicy are in for a real treat with this delicious sandwich that has teriyaki-glazed chicken, grilled pineapple and spicy jalapeno – everything you want in a perfect sandwich!


● 4 boneless chicken breasts
● Teriyaki sauce
● 2 slices of Swiss cheese
● 4 slices of pineapple
● 4 whole wheat buns
● 1 onion, sliced finely
● Pickled Jalapeno


Combine the chicken and teriyaki sauce and marinate for a few hours. Next, heat a grill and place the chicken on it. Cook for about 5 minutes on the first side. Then, flip it over and add the cheese to the breast. Continue cooking until the cheese has melted and the chicken is slightly charred. Remove the chicken and allow it to rest.
Then, grill the buns and the pineapple until it's caramelized. This will take about 2 minutes on each side. Top each toasted bun with the red onion slices, jalapeno slices and pineapple before placing the chicken on top. For that extra spice, add in more teriyaki sauce.

Top 5 Healthy Chicken Recipes


Everyone knows that eating a healthy diet that is rich in proteins is exceptionally important. Moreover, it also increases the post-meal calorie burn by as much as 35% making such a diet a key weight loss weapon. While there are plenty of sources of protein out there that range from vegetables to meat, chicken is one of the most popular protein sources owing to its affordability, ease of preparation and lower fat content.

Here are 5 quick and healthy chicken recipes that can help in weight loss:

1. Spicy Baked Buffalo Wings

Nothing beats the classic chicken recipes in Sri Lanka and also worldwide. One such dish that has always remained a favourite is Buffalo Wings and this baked version is the healthier alternative as opposed to the fried Buffalo Wings.


● 2 lb chicken wings
● 1 tsp salt
● 1 tsp pepper
● 1 tsp chili powder
● 2 tbsp butter
● 2 tbsp hot sauce
● Juice of one lemon
● 1 cup yogurt
● 2 tbsp crumbled blue cheese


Preheat your oven to 450°F. Rub the chicken with salt, pepper and chili powder and place it on a baking sheet. Roast it until the meat has been cooked through and the skin is slightly blistered. This will take about 15 minutes.
In a nonstick pan, melt the butter and add the hot sauce and half of the lemon juice to it. Remove the chicken wings from the oven and place it on the hot pan, tossing it to make sure that the sauce coats the wings thoroughly.
In a bowl, mix the yogurt along with the blue cheese and the remaining lemon juice. Season with salt and pepper and serve this dipping as a side with the chicken wings.

2. Crispy Stuffed Chicken

Make this ultimate comfort chicken meal at home that is filled with pine nuts, vegetables and nutrition for a healthy twist!


● 2 tbsp olive oil
● 4 boneless and skinless chicken breasts, pounded to ½ inch in thickness
● 2 cups of spinach
● 2 oz sliced prosciutto
● ¼ cup roasted red peppers
● 2 tbsp pine nuts
● Salt and pepper to taste
● ½ cup mozzarella cheese
● 2 eggs, beaten
● 2 cups of bread crumbs


Heat the olive oil in a pan over medium heat. To this, add the strips of prosciutto and cook until lightly crisp. Then, add in the peppers, pine nuts and spinach, cooking until the spinach has wilted. Season with salt and pepper and set aside. Place the chicken breasts on a board and season with salt and pepper. Next, divide the spinach mixture and the cheese among the chicken breasts and place it on top of the breasts. Wrap the end of the chicken around the mixture and roll is tightly, like you would when making a burrito and secure the ends with toothpicks.

Dredge the chicken breasts into a bowl containing the lightly beaten eggs and then cover it with the bread crumbs, making sure it’s fully coated. Then, add a little more oil into the pan and heat it over medium heat. Add the chicken and cook it on all sides until the crust becomes a beautiful golden brown. This will take about 10 minutes.

3. Grilled Chicken Sandwich with Chimichurri Sauce

Packed with tons of flavour, this is one chicken sandwich that you will love! Plus, this dish has only 310 calories, making it a great breakfast option too.


● 4 boneless and skinless chicken thighs
● 2 cups of mixed baby greens
● ½ red onion, sliced
● 4 whole-wheat sesame buns
● ½ cup roasted red peppers
● ½ cup chimichurri


Season the chicken breast with salt and pepper and sear it for about 4 minutes on each side, until it is cooked through. Then, slice the whole-wheat bun into two, place the mixed green at the bottom, followed by the chicken thigh over it. Pile the peppers and onions over it. And for that final oomph, spoon the chimichurri sauce on top and place the other half of the bun.

4. Creamy Mushroom Chicken

Chicken with mushrooms is a match made in heaven and this dish, with its rich sauce and velvety texture, makes healthy eating absolutely delicious!


● 4 boneless chicken breasts
● 1 tbsp of olive oil
● 1 shallot, minced
● 3 cloves of garlic, minced
● Salt and pepper to taste
● 8 oz cremini mushrooms, sliced
● ¼ cup of dried mushrooms soaked in ½ cup of warm water for 15 minutes
● ¼ cup half-and-half
● ¼ cup Greek yogurt


Season the chicken with salt and pepper and allow it to sear in a hot pan heated with olive oil until a crust develops on the bottom side. Flip the chicken and allow it to cook for a few more minutes until it’s cooked on all sides. Remove the chicken and set aside. To the pan, add a little olive oil. To this, add the minced shallots, garlic and cremini mushrooms and saute for a few minutes. Season it with salt and pepper. Then, add the dried mushrooms along with the soaking liquid, chicken stock and half-and-half. Turn the heat to low and return the chicken to the pan. Allow it to cook for about 10 minutes or until the liquid has reduced by about half and the chicken has been cooked through. Finally, add the yogurt and stir to create a smooth and uniform sauce.

5. Chicken Fajitas

Does sizzling chicken strewn with fresh onions and peppers, loaded with vegetables and protein seems like your healthy meal? Then this quick chicken fajitas recipe is healthy enough for you to eat more than twice a week!


● 1 lb boneless chicken breasts
● ½ cup orange juice
● 2 tbsp chopped pepper
● Juice of one lime
● 1 tsp of ground cumin
● Salt and pepper as needed
● 1 tbsp canola oil
● 1 red bell pepper and 1 green bell pepper, sliced
● 2 onions, sliced
● 8 small tortillas, warmed


Combine the orange juice, lime juice, chipotle, cumin, salt and pepper into a sealable plastic bag. Add the chicken to this and marinate it for about one hour in the fridge. Grill the chicken for about 4 minutes on each side on a preheated grill until it has lightly charred. Allow it to rest for a few minutes before slicing it. At the same time, heat another pan and cook the onions and bell peppers until it has charred and caramelized. Season with salt and pepper. Serve with warm tortillas, salsa, guacamole and cheese for a healthy and wholesome meal!

The Best Weeknight Dinner Recipe – Lemon Chicken Skillet


Chicken recipes in Sri Lanka are oh-so-popular but sometimes, when the time arrives to dish up an impressive weeknight dinner recipe, you can get stumped for ideas. This is where a 30-minute, one-pan recipe like this comes in handy. And honestly, who wouldn’t like the idea of whipping up a meal in just half an hour – without much dishes to wash afterward too!

Note: this recipe called for green beans and it’s best to use steamed beans if you want to prepare this dish in half an hour. Otherwise, you will have to steam them first and add it to the pan as the final step. This chicken recipe can be served with a side of baked potatoes or with a simple salad and makes for a hearty, healthy dish.


● 12 ounces potatoes
● 1 tablespoon olive oil
● 4 skinless, boneless chicken breast halves (This should be pounded to a thickness of about 3/4-
inch thickness and seasoned with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black
● 2 thyme sprigs
● 4 ounces cremini mushrooms
● 1 tablespoon chopped fresh thyme
● 1/4 cup whole milk
● 5 teaspoons all-purpose flour
● 1 3/4 cups unsalted chicken stock
● 8 very thin lemon slices
● 8 ounces of French green beans
● 2 tablespoons chopped fresh flat-leaf parsley


Start off by preheating your oven to 450°. Next, place small potatoes into a medium saucepan and cover with water, allowing it to boil and simmer for about 10 minutes or until tender. Drain the water. Heat a large skillet over medium high heat and add 1 teaspoon of oil. Sprinkle the chicken breasts with ¼ teaspoon of salt and pepper and add this along with some thyme sprigs to the pan. Allow it to cook for five minutes or until you notice the chicken beginning to brown. Then, turn the chicken over and place the pan in the oven. Bake at 450° for ten minutes. Once the chicken is done, remove it from the pan and heat the pan to medium high heat (don’t wash the pan as you want its juices to infuse into the dish). Add two teaspoons of oil to that, add your potatoes, mushrooms and one tablespoon of thyme and allow it to cook for a few minutes or until browned.

In a separate bowl, combine flour and milk and stir it well. Add this along with the salt, pepper, lemon, beans and stock to the pan and allow it to simmer for a minute or two until it thickens. Then, add the chicken, cover the pan, reduce the heat and simmer for a further three minutes or until the beans are tender. To garnish, sprinkle some parsley and serve warm.