Tag Archives: Chicken Devil Recipes

Crunchy Devilled Chicken Recipe


Chicken dishes have always been a crowd-pleaser across the globe and in our island, it is no different with an amazing variety of chicken recipes in Sri Lanka. Here’s another such chicken recipe that is bound to become a firm favourite. Sweet, spicy, warm and crunchy, this mouthwatering recipe for crunchy devilled chicken recipe in Sri Lanka can be prepared in minutes and will leave you wanting more.


3 tbsp spicy brown mustard
1 large egg
1/2 tsp smoked paprika
1 1/4 lb skinless, boneless chicken thighs
1 1/4 cup breadcrumbs
1 lb medium carrots, halved lengthwise
1/2 tsp salt
Parsley, for garnish
Greens of choice, for serving


● Start off by lightly oiling two rimmed baking sheets. Next, in a bowl, whisk together the egg, mustard and the smoked paprika.
● Dip the chicken thighs in the spiced egg mixture and then dredge them well in the breadcrumbs, pressing to make sure it’s well coated. Place the chicken thighs on one of the prepared sheets.
● On the other prepared sheet, arrange the sliced carrots. Drizzle some oil over the arranged chicken thighs and carrots and sprinkle with salt and pepper according to taste.
● Bake both the chicken and carrots for 450 degrees F for about 20 minutes or until the carrots are tender and the chicken thighs are well cooked through.
● Once done, garnish with parsley and serve hot over your choice of greens.

Devilled Chicken Drumsticks Recipes in Sri Lanka


When it comes to Sri Lankan chicken recipes, devilled chicken always reigns supreme. And if there is one thing Sri Lankan food recipes incorporate more often, it’s juicy chicken drumsticks. Chicken drumsticks are great value for money and the taste is unsurpassed. In this recipe, we combine our love for devilled chicken recipe in Sri Lanka and drumsticks to make a dish that is tender, juicy and sweet and spicy – a real treat of a taste.

Serves: 4
Prep time: 1 hour and 15 minutes
Cook time: 30 minutes


8 large chicken drumsticks
1 clove of garlic, crushed
1 fresh green chilli, seeded and finely chopped
1/2 tsp chilli powder
1/4 tsp ground ginger
3 tbsp honey
3 tbsp brown sugar
4 tbsp tomato ketchup
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp mustard
Salt and freshly ground black pepper to taste


● Begin by removing the skin from the chicken drumsticks, if you prefer. Make two or three deep slashes in the fleshy part of each drumstick with a sharp knife and then place in a bowl and set aside.

● In a small bowl or jug, mix together all the other ingredients and then pour this sauce over the chicken drumsticks and turn the pieces over with your hands, making sure to coat the inside of the slashes and every piece evenly. Cover the bowl and marinate in the fridge for at least an hour or overnight for better results.

● Next, preheat the oven to 200°C (gas 6). Then, place the marinated chicken drumsticks in a lightly oiled pan or roasting tin, that is preferably nonstick, and cover the drumsticks loosely with foil. Bake for about 15 minutes.

● Remove from the oven and peel back the foil to baste the chicken pieces with the marinade juice. Return the chicken to the oven with the foil uncovered this time for a further 15 minutes or until the drumsticks are sizzling and cooked right through. The juices should run clear when the flesh of the chicken is pierced with a skewer.

● Serve hot or keep chilled until ready to pack up cold for a picnic or lunchbox.

Sri Lankan Devilled Chicken


Bursting with flavours and textures, chicken recipes in Sri Lanka are incredibly versatile and exceptionally delectable. There are a number of popular Sri Lankan chicken curry recipes but the devilled chicken is, perhaps, the star of all Sri Lankan food recipes. Sweet, sour and devilishly spicy, this dish is chock full of complex flavours that are simply mouthwatering.


400g skinless chicken breasts

1 tsp red chilli powder
1 tsp sweet smoked paprika
1 tsp turmeric
½ tsp ground black pepper
Juice of one lime
Sunflower or vegetable oil for frying
2 cloves of garlic
1 small piece of fresh ginger
½ large red chilli (or to taste) chopped
1 onion cut into thick rings
2 tbsp tomato sauce
2 tsp vinegar
1 tsp sugar
2 tbsp chilli and garlic sauce
1 tbsp hot chilli sauce
1 bell pepper chopped
1 large tomato chopped
Salt to taste
Long grain white rice for serving (optional)


1- Marinade the chicken about three hours prior to cooking. Cut the chicken into equal sizes and coat generously with the marinade spices, salt and lime juice well. Cover the bowl and leave it in the fridge to chill. The longer it sits, the stronger and better the spices will absorb into the chicken.

2- Grind the cloves of garlic and fresh ginger into a fine paste.

3- Remove the marinated chicken from the fridge 30 minutes before cooking so that it fries evenly on all sides.


1- In a heavy bottomed saucepan, heat  vegetable or sunflower oil and fry the marinated chicken pieces until cooked through. Move to a plate to drain off excess oil and set aside.

2- Next, in a large wok or frying pan, add 2 tablespoons of oil. When the oil is hot, add in the ginger and garlic paste. Stir constantly for minute so that it doesn’t burn and cook until it starts to release its amroa.

3- Add the chopped chopped chilli, onion and bell pepper and stir well until cooked.

4- Next, add in the vinegar, sauces and sugar and keep stirring.

5- As all the ingredients comes together into a thick red sauce, add in the chicken pieces and chopped tomatoes. Stir for a minute until the chicken is well coated in the sauce and the chunks of tomatoes are just softened.

6- The curry should taste sweet, sour and hot and not acidic. Taste for balance and add extra sugar, salt or lime to balance it out.  If you think the sauce needs more heat, add in more chilli sauce.

7- Remove from heat and let it rest for a minute. Sprinkle with dices green chilli.

8- Serve hot with fluffy, long grain white rice

*If you don’t want to deep fry the chicken pieces, you can stir-fry it too. Marinate as in the method above and add the pieces into hot oil to stir-fry. Make sure to turn the pieces regularly and check that they’re cooked through. Remove from the pan and add in the pieces after the onion is cooked. The end result will still be very good but it won’t have the layers of contrast.

Tip: This Devilled Chicken recipe goes excellently well with long-grain fried rice.