Tag Archives: Chicken Portion in Sri Lanka

Chicken Piccata Recipe in Sri Lanka


Easy chicken recipes are unsurprisingly the go-to dinner choice for many Sri Lankans. This easy and deliciously good chicken piccata pasta recipe in Sri Lanka can be whipped up and ready to serve in just half an hour. It takes just a few minutes in the oven to bake to tender perfection and the taste it brings is to die for.

Total Cook Time

Prep/Total Time: 30 min

4 servings



  • Start off by preheating the oven to 350°.
  • Cut chicken breasts in half crosswise and pound with a meat mallet to ½ inch in thickness. Sprinkle with salt and pepper according to taste.
  • In a shallow bowl, place flour and dip the chicken in it to coat well on both sides, shaking off any excess flour.
  • In a large skillet, heat a tablespoon of olive oil over medium-high heat.
  • Brown the chicken in batches, adding additional oil whenever needed. Transfer the chicken to an ungreased baking dish.
  • Add the capers, lemon juice and stock to the pan and stir to loosen any browned bits from the pan.
  • Whisk in butter, a tablespoon at a time until creamy and pour this sauce over the chicken.
  • Bake the chicken for five to ten minutes or until the chicken is no longer pink.

Helpful tips

  • Capers are the flower buds of a small bush from the Mediterranean and Middle East. The smallest capers, French nonpareils, are considered as the finest capers. Caper berries are from Spain and they are the olive-sized fruit of the caper shrub.
  • Make sure that you rinse capers well before using to remove excess salt and brine.
  • Opt for freshly squeezed lemon juice when preparing this chicken dish. Bottled lemon juice, which could be often convenient, will not give you the same bright and fresh flavor. Squeezing four lemons for the juice will get the job done.

Caramel Chicken Recipe in Sri Lanka


The best chicken recipes in Sri Lanka are the ones that don’t take that much time to prepare and this recipe falls exactly into the category of no-fuss cooking with great taste. This caramel chicken recipe is an amazing 30 minute meal that you won’t be able to get enough of. Glazed with an irresistible sweet and tangy sauce, this scrumptious chicken recipe is a remarkably simple one skillet meal that the entire family will love!


 4 boneless and skinless chicken breasts
2 tablespoons vegetable oil
8 garlic cloves peeled
⅓ cup packed light brown sugar
¼ cup rice vinegar
½ cup water
2 (1/4 inch) thick slices of peeled ginger
1 cup chicken broth
¼ cup soy sauce
2 scallions thinly sliced for garnish

Salt and pepper to taste


In a large skillet or heavy bottomed saucepan, heat oil over medium heat.

  • In another bowl, season the chicken breasts with salt and pepper and cook them in the skillet until golden brown, crisp and cooked through on each side. When done, transfer to a plate and set aside.
  • In the same skillet, add in the cloves of garlic and saute until golden brown, for about two minutes. Transfer the garlic cloves to the plate of chicken.
  • Return the pot to medium high heat and carefully add in the ¼ cup of water, scraping down the brown bits and deglazing the skillet.
  • Next, whisk the brown sugar until fully dissolved. Then cook until the mixture turns a deep amber color, for about four minutes.
  • Carefully pour in the vinegar and stir well.
  • Then, add in the ginger, garlic, soy sauce and chicken broth and bring the liquid to a boil, stirring occasionally. The sauce will take about ten minutes to thicken.
  • Once, the glaze is ready, turn down the heat to medium low and add the cooked chicken to the sauce. Make sure the sauce glazes the chicken completely. Keep over the flame until cooked though.
  • Garnish with scallions or green onions and serve hot with rice.


This recipe serves four and the original recipe calls for 2½ pounds bone-in chicken legs and thighs. If you want to do this, you will need to increase the cooking time of the legs and thighs in the sauce to about 20-25 minutes to make sure they are cooked through.

The garlic and ginger used in this recipe are used to add flavor and not to eat. If you prefer ginger and garlic to be added to the sauce, opt for minced or chopped ginger and garlic.

The sauce in this recipe is just enough to glaze the chicken and some rice. If you want more sauce to glaze the chicken and rice, double the ingredients for the sauce.

Chicken, Potato, Carrot and Leeks Stew with Steamed Rice










  • Wash/clean Bairaha Chicken legs,Bairaha Chicken parts.
  • Boil at least 600ml of water.
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Boil for about 15 minutes until its done.
  • If needed, add some Corn Flour for thickness.
  • Season it with salt and seasoning powder.

Fried Chicken Leg Chicken Tempura with Spicy Mayonnaise and Fries



Batter for Tempura

  • Tempura flour(40g)
  • Mayonnaise (20g)
  • Chili Flakes
  • Lemon (1No)
  • Egg (1No)


  • Take the bones off the Bairaha Chicken legsand flatten it.
  • Cut the Bairaha Chicken Breastinto stripes. Dip it in with tempura batter and deep fry the chicken breast.
  • Add Mayonnaise with a little lemon juice and chili flakes..
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Place the chicken tempura and fried chicken legs on a plate.
  • Keep the spicy mayonnaise on a side and garnish.